German yeast dumplings are a cross between baking and dessert. They are baked in refractory form and served with sweet sauce. The following is a traditional recipe for such dumplings.
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You will need
- For dumplings:
- - 425 g flour
- - 20 g of fresh yeast
- - 1 tbsp. spoon + 2 tsp sugar
- - 125 ml of warm milk
- - 2 eggs
- - 50 g of softened butter
- - a pinch of salt
- - zest of 1 lemon
- For the sauce:
- - 250 ml of milk
- - 1/2 sachet of vanilla sugar
- - 2 eggs
- - 2 yolks
- Moreover:
- - 250 ml of milk
- - 50 g sugar
- - 50 g butter
Instruction manual
1
Sift flour. Make a hole in the center. Dilute 2 teaspoons of sugar and yeast in milk. Pour into the hole and mix a little with flour.
2
Sprinkle dough 1 tbsp. spoon of flour, cover the bowl with a towel and put in a warm place until the flour is covered with cracks on top. Add the remaining components of the dough, knead and let go to double the volume.
3
Roll the dough into a sausage, cut into portions and roll balls from them. Heat milk, sugar and butter in a saucepan. Pour into a refractory form.
4
Put dumplings close to each other in the mold. Close and let it go for 20 minutes. Bake for 25 minutes in an oven preheated to 180 ° C until crisp.
5
For vanilla sauce, boil milk with vanilla sugar. Add eggs and yolks to the beaten with sugar. Strain through a sieve, put in a water bath and beat. Serve the sauce to the dumplings.
