Salty steamed dumplings

Ingredients for 6 servings:

• 1 kg flour
• 2 eggs
• 2 packets of dry yeast (or 40g fresh)
• 120 g butter
• 120 g sugar
• 2 tsp salt
• 500 ml milk
• Salt
• vegetable oil
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

typical Baden specialty, for 12 pieces

Mix the flour, sugar, dried yeast, and salt. Add the melted butter and lukewarm milk along with the eggs. Using the dough hook on a mixer, knead into a yeast dough. If necessary, use less milk or more flour until the dough is no longer sticky and can be formed into a ball. Cover the dough in a bowl with a tea towel and let it rise in the sun or in a warm place for 45 minutes. Roll out the dough on a floured surface to a thickness of 2 cm. Use a glass to cut out circles (approx. 50 circles). Let these rise for another 20 minutes. Add 1 tablespoon of oil to a 24 cm diameter pan. In a cup, mix 110 ml of water with 1 level teaspoon of salt. Add to the oil and turn the stove to high. Place the steamed dumplings in the pan, spacing them well apart (4 at a time in one pan, or use several pans at the same time). Put the lid on and when the liquid starts to bubble, reduce the heat to medium. Leave in the pan for about 7 minutes, until a brown salt crust forms on the bottom. Carefully remove the dumplings from the pan. Continue cooking until all dumplings have a salt crust. Serve with potato soup or dried fruit (e.g., sour cherries).