500 g  Flour (4 1/2 cups less 1

           -Tbsp)
      1 ds Salt

     40 g  [fresh] yeast (1.4 oz)

     80 g  Sugar (1/3 cup plus 1 tsp)

      1    To 2 eggs

     70 g  Butter (1/3 cup less 1 tsp)

    1/8 l  Milk (1/2 cup plus 1/2 Tbsp)

           Filling:
    500 g  Apples, damson plums, or

           -pitted cherries (a generous
           Lb)
           Sugar to taste (nowadays
           -also vanilla sugar)
           A little cinnamon (with
           -apples or damson plums)
    400 g  Butter or clarified butter

           -(1 3/4 cups) for baking
  Yeast dough:
  Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour
  on a pastry board.  Make a well in the middle of the mound, and into it
  pour the yeast mixture.  Let rest for about 1/2 hour.  Then add the
  remaining ingredients - sugar, eggs, salt, butter, and milk.  Knead to mix
  well, and beat until the dough forms bubbles.  Cover the dough with an
  inverted bowl and let rise, in a warm place, for 1 1/2 hours.  Then cut off
  lumps of dough, and let those rise one more time, on the floured pastry
  board, for another 1/2 hour.  With your hands, stretch each piece of dough
  and cover with fruit (one kind only).  If you are using apples or damson
  plums, dust fruit with cinnamon and sugar, otherwise just with sugar.  Fold
  the dough over to enclose the fruit and arrange the dumplings in a baking
  dish with a buttered bottom (3 1/2 Tbsp butter per dumpling) .  Bake at
  medium heat for 35 to 40 minutes, until light brown.  Remove from oven and
  tip onto a board for cooling.  Brush with melted butter shortly before
  cooling.
  Serves 4.
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92