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THE DOUGH:
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1. Sprinkle the yeast and the pinch of sugar over the lukewarm water. Be absolutely sure the water is lukewarm (110°F to 115°F)-neither too hot nor too cool to the touch.
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2. Let the mixture stand for 2 or 3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place-such as a turned-off oven-for 2 or 3 minutes, or until the solution has begun to bubble and has almost doubled in volume.
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3. In a mixing bowl, combine the milk, vanilla extract, lemon peel, sugar, salt and the yeast solution, then stir in the egg yolks, one at a time. Stir in 2 cups of the flour, ½ cup at a time, to make a medium-firm dough.
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4. Remove the dough to a floured board or table and knead it by pulling the dough into an oblong shape, folding it end to end, then pressing it down and pushing it forward several times with the heels of the hands.
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5. Turn the mass of dough slightly toward you and repeat the process-pulling, folding, pressing and pushing. Continue, sprinkling more flour on the dough and the working surface if either becomes sticky, until the dough is smooth and elastic. This will take at least 10 minutes.
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6. Put the dough into a large lightly buttered bowl, dust the top of it lightly with flour and cover it with a kitchen towel. Let it stand in a warm, draft free area for 35 to 45 minutes, or until the dough has doubled in size and no longer springs back when it is poked with a finger.
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THE FILLING:
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1. Put the fruit in a glass bowl and add sugar to sweeten to taste.
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2. Punch the dough down, then roll it out on a floured board and knead it again for 1 minute. With a floured rolling pin, roll it into a 12-by-16-inch rectangle ¼ inch thick. With a pastry cutter or sharp knife, cut the dough into 12 four-inch squares.
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3. Lay one plum or apricot in the center of each square. Dust your hands with flour, fold the dough over the fruit, then roll it into a ball. The dough wrapping must be secure enough not to come apart while the dumplings boil. Set the dumplings on a platter or baking sheet, cover with a cloth and let them rise in the unlighted oven for 10minutes.
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4. Bring 3 quarts of salted water to a bubbling boil in a 4-quart saucepan. With a large spoon, carefully place 4 of the dumplings in the water. Cover the pan, leave the heat high, and let the dumplings boil for 6 minutes.
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5. Turn them with the spoon and let them boil for 6 minutes longer, then remove them with a slotted spoon to paper towels to drain. Repeat the process with the rest of the dumplings, 4 at a time.
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THE TOPPING:
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1. Dribble the melted butter over the dumplings and sprinkle them with sugar, then with cinnamon.
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2. Serve fruit dumplings while they are warm.
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