Baked yeast dumplings

Ingredients for 4 servings:

• 500 g flour
• 20 g yeast, fresh
• 2 tsp sugar
• ¼ liter milk, lukewarm
• 2 large eggs (or 3 small ones)
• 1 pinch of salt
• 40 g sugar
• 1 lemon(s), grated peel
• 75 g butter, room temperature
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

from Great Aunt Ella

Sift flour into a bowl and make a well in the center. Crumble in the yeast. Mix into the pre-dough with the 2 teaspoons of sugar, the lukewarm milk, and a little flour from the edge. Let it rise in a warm place for 1/2 hour. Then add the eggs, salt, sugar, lemon zest, and finally the butter, and mix everything into a smooth dough. Knead for at least 8 minutes to ensure the dough is nice and light and even (a food processor is helpful, but I do it by hand). Form the dough into balls, each 5 cm in diameter, and place them in the greased pan. Cover and let rise for about 45 minutes (until they have almost doubled in size). Meanwhile, preheat the oven to 180°C. Place the yeast dumplings in the oven along with a shallow dish of boiling water and bake for 1/2 hour (until they have a golden crust). Serve with vanilla sauce or fruit compote. Tip: Leftover dumplings also taste great cold with coffee, perhaps spread with a little jam.