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Yeast Dumplings

Yeast Dumplings is built on Wheat Flour, Yeast, Sugar, Warm Milk, and Warm Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 500 g
• 30 g
• 1 tsp
• 250 ml
• 30 g
• 30 g
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Put the teespoon of sugar, the yeast and 5 tablespoons of the warm milk into the depression (if you use 'wet' yeast, crumb it with your fingers into little pieces) and use a fork to gently mix them with some of the flower until you get something that looks very much like an old vulcano that has a grey, muddy see in its crater.

2. 2

   Let the bowl (covered with a kitchen towel) rest at a warm place for about 15 to 30 min.

3. 3

   Add the sugar, the eggs, the molten butter, the salt and the aroma to the dough, but put them at the side of the vulcano mountain, don't throw 'em in the middle.

4. 4

   Starting from the center and using your hands, mix the yeast with the flour and the other ingredients.

5. 5

   Take the dough, knead it well and form the dumplings. One dumpling has roughly the size of a snow ball. You can create Bavarian

6. 6

   Germknoedel and put plum preserves into the center of each dumpling.

7. 7

   The same warm place: put the finished dumplings at rest for a short time.

8. 8

   To cook the dumplings, put them into cooking salt water and let them boil for 20 min. The pot has to be covered all the time.

9. 9

   Don't look!

10. 10

    Serve them with brown butter and vanilla sugar, or ground poppy and sugar.