Ingredients

500 g flour
20 g yeast (or 1 packet of dry yeast)
50 g sugar
1/4 litre milk
1/2 tsp salt
80 g butter, melted
1 m.-large egg(s)
100 g butter for the pan
125 ml milk for the pan
Sugar for the pan

preparation

Dissolve the yeast with the sugar. Mix all ingredients well and let the yeast dough rise in a warm place for at least an hour or longer.

Form the dough into a fist-sized roll (diameter approx. 7 cm), cut off approx. 9 equal-sized pieces and form them into round dumplings. Flatten slightly and leave to rise again.

Put the sugar (100-150 g), a little butter and 125 ml of milk in a pan with a high edge and a lid. Place the dough pieces in and cook at a medium heat for about 30 minutes until the liquid has completely evaporated. Never (!) lift the lid, otherwise the steamed dumplings will collapse!

Vanilla sauce and/or apple sauce go well with it!