Baked Fruit Booklets with Vanilla Sauce

For the filling, soak the baked fruit in red and port wine for one night. For the dough, put the flour in a suitable bowl and make a dent in the center. Melt the yeast, 30 g sugar and vanilla sugar in 100 ml lukewarm water, fold in the lemon peel and salt and pour into the indentation. Add 50 g lard in small pieces to the flour. Prepare everything into a smooth dough. Cover the baking bowl with a tea towel and let the dough rise in a warm place for half an hour. In the meantime, for the vanilla sauce, bring the milk, sugar and the scraped vanilla pods to the boil, pour through a sieve again into the saucepan. Stir the egg yolks with two tablespoons of water and whisk into the vanilla milk 8must not make) until creamy. Pour the sauce through a sieve into a carafe or baking dish (preferably glass) and cool. Knead the dough well once, cover it again and let it rise for half an hour. Preheat the oven to 200 degrees (gas 3, convection oven 175 degrees). Grease an ovenproof dish with a little lard. Form the dough into a roll and divide it into 8 equal pieces. Make an indentation in the middle of each piece. Drain the baked fruit well and distribute it evenly in the depressions. Fold the dough over the baked fruit and place in the pan, seam side down. Let the dumplings rise for another 10 min with the lid closed. Place the dumplings on the

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