Hefe-Dampfnudeln mit Vanillesauce

Light yeast dumplings with a golden-brown bottom, served with a creamy vanilla sauce. A classic yeast dessert that is vegetarian and comes together without much effort.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 500 g Wheat flour type 405
• 1 pack Dry yeast
• 60 g Sugar (for the dough)
• 250 ml Milk (lukewarm, for the dough)
• 50 g Butter (softened)
• 1 pc Egg
• 1 pinch Salt
• 1 pc Organic lemon (zest)
• 3 tbsp Cooking oil
• 300 ml Milk (for steaming the dumplings)
• 500 ml Milk (for the vanilla sauce)
• 40 g Sugar (for the vanilla sauce)
• 2 pc Egg yolk
• 1 tsp Cornstarch
• 1 tsp Vanilla extract

Method

1. Warm the 250 ml of milk until lukewarm, dissolve the yeast and one teaspoon of sugar in it, and let the mixture stand for 5 minutes.
2. Mix the flour, remaining sugar for the dough, salt and lemon zest in a large bowl, then add the egg, butter flakes and the yeast milk.
3. Knead everything for 5 to 8 minutes into a smooth dough, cover it and let it rise in a warm place for about 60 minutes, until it has roughly doubled in size.
4. Briefly knead the dough on a floured surface, divide it into 16 equal pieces, shape them into balls and let them rest under a cloth for 15 minutes.
5. Heat the oil and 300 ml of milk in a large pan with a lid over medium heat until the liquid covers the bottom about 2 mm deep.
6. Place the dumplings in the pan with some space between them, cover with the lid and steam for 12 minutes, without lifting the lid often.
7. Remove the lid and let the dumplings brown for another 3 to 5 minutes, taking care that the bottoms do not burn.
8. For the sauce, bring the 500 ml of milk to a boil with 40 g of sugar and the vanilla extract.
9. Whisk the egg yolks with the cornstarch, stir into the hot milk and, over low heat while stirring constantly, thicken for 1 to 2 minutes until creamy, without letting the sauce boil again.
10. Serve the yeast dumplings warm with the vanilla sauce.