Dampfnudln Steamed Sweet Dumplings

This traditional recipe is normally served with kirschsosse or vanillesosse. This is from my grandmother's recipe box.

Make sure you are using a heavy 10-inch skillet with a tight fitting lid for the final process.

Scald 1 / 2 cup milk.

Meanwhile soften yeast in 2 tbsp warm water.

Set aside.

Meanwhile , in a large bowl , mix butter , sugar and salt.

Immediately pour scaled milk over ingredients in bowl.

When lukewarm , blend mixture beating in the 1 cup flour until smooth.

Stir in the yeast mixture as well mixing well.

Measure and sift 2 cups flour and add to dumpling mixture.

Beat until smooth.

Beat the eggs til well mixed then add.

Add remaining flour in small amounts to create a soft dough.

Turn dough onto lightly floured surface and let rest 10 minute.

Knead until smooth and then turn into a greased deep bowl.

Turn dough to bring greased surface to top.

Cover with waxed paper and a towel and let stand in a warm place until dough has doubled.

Punch down then turn dough out onto lightly floured surface.

Shape dough into 1 inch balls.

Cover with waxed paper and a towel and let rise.

milk, active dry yeast, butter, sugar, salt, all-purpose flour, eggs