-
1
Mix and Knead the Dough
15 Mins
Warm milk, ~37°C (98°F)
Stir the yeast into the warm milk and leave 5 minutes until foamy. Tip the flour, 60 g of the sugar and the salt into a large bowl, pour in the yeasty milk and the beaten egg, and mix to a shaggy dough. Knead in 60 g of the butter for 8–10 minutes until the dough is smooth, soft and only slightly tacky.
Knead on a lightly floured surface and resist adding more flour — a soft dough makes fluffy dumplings.
Done when: The dough is smooth, springs back when poked, and no longer sticks to your hands.
-
2
Let the Dough Rise
60 Mins
Warm place, ~25°C (77°F)
Shape the dough into a ball, put it in a lightly oiled bowl and cover with a clean cloth. Leave in a warm spot for about 60 minutes, until doubled in size.
An oven with just the light on is a perfect draught-free rising spot.
Done when: The dough has doubled and holds a dent when you press it gently with a fingertip.
-
3
Shape the Dumplings
10 Mins
No heat
Tip the risen dough onto a floured surface and divide it into 8 equal pieces. Roll each into a smooth ball, tucking the seam underneath, and rest them on a floured tray while you prepare the pot.
Roll with a cupped hand so the tops are smooth and tight — cracks open up while steaming.
Done when: Eight smooth, even balls, each about the size of a small orange.
-
4
Steam in Milk and Butter
25 Mins
Low heat, gentle simmer ~95°C (203°F)
Put 150 ml of milk, 40 g of butter and 25 g of sugar in a wide, heavy pot with a tight lid and warm until the butter melts. Set the dumplings in snugly, put the lid on and cook on low heat for 20–25 minutes. Do not lift the lid: the steam cooks the tops while the milk evaporates and the bases turn golden.
If the lid rattles, the heat is too high — turn it down so the milk simmers gently instead of boiling.
Done when: The dumplings are puffed and pale on top, the liquid has gone, and the bases are golden brown when you lift one with a spoon.
-
5
Make the Vanilla Sauce
10 Mins
Gentle heat, ~80°C (175°F)
While the dumplings steam, whisk the yolks, 25 g of sugar and the cornstarch in a small pan. Warm the remaining 250 ml of milk until steaming, pour it over the yolks whisking constantly, then return to low heat and stir until the sauce coats the back of a spoon. Take off the heat and stir in the vanilla. Never let it boil, or the yolks will scramble.
A splash of cold milk in the yolks first keeps them from curdling when the hot milk goes in.
Done when: The sauce is smooth, pale yellow and thick enough to coat a spoon.
auto_awesome Finishing Touches & Plating
Lift the dumplings out with a wide spoon, golden side up, and set two on each plate. Spoon the warm vanilla sauce over them and serve at once, while the tops are still soft and steamy.
Germany
3h 30m
