Steamed Yeast Dumplings (Dampfnudeln)

Ingredients

• 500 gWheat flour
• 450 mlMilk
• 130 gButter
• 100 gSugar
• 1 pcsEgg
• 21 gYeast
• 5 gSalt
• 400 gPlum
• 50 mlWater

Instructions

1. 1

   Make the dough

   • Warm the milk to about 30–35 °C. Dissolve the yeast in 50 ml of the warm milk with 1 tsp sugar and let sit for 5–10 minutes until foamy.
   • Mix flour, remaining sugar and salt in a large bowl. Add the yeast milk, remaining milk (200 ml), the egg and softened butter (50 g).
   • Knead into a smooth elastic dough (about 8–10 minutes by hand or 5–6 minutes with a mixer).
   • Cover and let rise in a warm place until doubled (approx. 45–60 minutes).
2. 2

   Shape and proof

   • Turn the risen dough onto a floured surface, knead briefly and divide into 8 equal pieces (about 100–110 g each).
   • Shape into rounds, place seam-side down on a floured tray and let rise again for 20–30 minutes.
3. 3

   Steam and brown

   • Melt 50 g butter in a deep pan and let it become lightly browned but not burnt.
   • Pour 200 ml milk into the pan (careful of splatter) and place the risen dumplings into the pan with space between them.
   • Cover the pan tightly, put a damp cloth over the lid and steam the dumplings over medium heat for about 10 minutes, until the bottoms are golden.
   • Carefully turn the dumplings and brown the other side uncovered for another 3–5 minutes.
   • Alternative: cook dumplings in lightly salted water for 30 minutes instead of steaming.
4. 4

   Compote and serving

   • For the compote, halve and pit the plums, simmer with 50 g sugar and 50 ml water for 5–8 minutes until soft and saucy.
   • Brown 30 g butter in a small pan and drizzle over the dumplings.
   • Serve dumplings with compote and brown butter.