Caramelized steamed dumplings with vanilla sauce according to grandma's recipe

Ingredients for 4 servings:

• 300 g wheat flour type 405
• 15 g fresh yeast
• 30 g butter, soft
• 1 egg(s), size M, organic
• 1 tbsp, heaped sugar
• ¼ tsp salt
• 150 ml whole milk, lukewarm
• 2 caramel candies, soft or toffees
• 250 ml whole milk
• 50 g butter
• 2 tbsp, heaped sugar
• 2 packets of Bourbon vanilla sugar
• 2 egg yolks, organic, very fresh
• 2 tsp, leveled cornstarch
• 2 tbsp sugar
• 1 vanilla pod(s) or 1 packet of Bourbon vanilla sugar
• 125 ml whole milk
• 125 ml cream, organic

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

cooked in milk and with a sweet surprise inside

First, prepare the dough. Put the flour in a mixing bowl. Using your fingertips, work the fresh yeast directly into the flour in small pieces and knead until crumbly. Add the soft butter, egg, sugar, salt, and lukewarm milk and knead everything in a food processor, using the dough hook on a hand mixer, or by hand until you have a soft, supple yeast dough. The ingredients should all be well combined, and the dough should pull away from the sides of the bowl. This takes about 10 minutes. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes. Knead the dough briefly again on the work surface and divide it into 6 equal portions. Shape each piece of dough into an even ball, hiding the two caramel candies in the center of one of the pieces. Place the dough balls on a baking sheet lined with parchment paper or lightly floured, cover with a clean, dry cloth, and let rest for another 15 minutes. To prepare the steamed dumplings, prepare a large non-stick pot with a glass lid (mine holds 5.5 liters). Add the milk, butter, sugar, and bourbon vanilla sugar and heat over low heat until the butter has melted. Place the steamed dumplings side by side in the warm milk in the pot and cover with the lid. Bring the milk to a boil over medium-high heat, then reduce the heat so the milk is just simmering. Cook the steamed dumplings for 30 minutes, keeping the lid closed the entire time. In the meantime, prepare the vanilla sauce. Beat the egg yolks with the cornstarch and sugar until creamy. Split the vanilla pod lengthwise and scrape out the seeds. Place the vanilla pod and seeds in a small pot with the remaining milk and cream and heat gently while stirring, but do not boil. Remove the vanilla pod (Tip: You can rinse it thoroughly, let it dry, and then place it in a sugar jar – alternatively, you can simply use a packet of bourbon vanilla sugar). Stir the egg yolk and starch mixture into the warm milk, stirring constantly with a whisk. Slowly increase the heat and keep stirring. Heat the mixture just before boiling; only then will the egg yolk and starch bind together. Do not boil the mixture, as this will cause the egg to curdle. As soon as the mixture thickens and is about to boil, remove it from the heat immediately. Stir frequently until ready to serve to prevent a skin from forming. If the milk in the steamed dumpling pot hasn’t boiled away after 30 minutes, remove the lid at the end and increase the heat. The milk should be completely boiled away, and the steamed dumplings should caramelize on the bottom of the pot, but not burn. This usually takes no longer than 5 minutes. Carefully lift the steamed dumplings out of the pot. Serve directly on deep plates with the warm vanilla sauce. The person who gets the steamed dumpling with caramel filling is the lucky winner of the day. In our house, you were the queen or the boss for the day and could choose, for example, what to make or which cake Grandma should bake for afternoon coffee. Note: This recipe doesn’t require a pre-dough, and the yeast isn’t dissolved in liquid. I prepare every yeast dough by mixing the fresh yeast directly into the flour. This has worked for me every time, and I highly recommend it. This also reduces the risk of overheating the yeast.