Steamed dumplings with vanilla sauce

Ingredients for 4 servings:

• 500 g flour
• 1 tsp salt
• 250 ml milk
• 20 g yeast
• 50 g butter, or oil, margarine
• 50 g sugar
• 1 egg(s)
• 50 g butter
• 250 ml milk
• 20 g sugar
• 1 pinch of salt
• 1 liter of milk
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 8 days; Cooking/baking time approx. 45 minutes; Total time approx. 8 days 1 hour 15 minutes

Using the first 7 ingredients, make a medium-firm yeast dough with a slightly softer, lighter texture, and let it rise. I usually do this cold and overnight, as the dough then becomes even finer-pored. Then knead the dough again and form noodles (balls) (I usually make 10 from the batch) and let them rise again. Preheat the oven to approximately 175°C. Heat 250ml milk, 50g butter, 20g sugar, and a pinch of salt in a covered ovenproof dish. Place the risen steamed dumplings in the warm butter and sugar mixture. Place the lid on the dish (important, otherwise they will brown) and bake in the oven for approximately 30-45 minutes. Prepare the vanilla pudding as described, but with double the amount of milk. Serve as a vanilla sauce with the steamed dumplings.