Grandma's yeast dumplings

Ingredients for 5 servings:

• 1 kg flour
• 1 cube of yeast
• 1 egg(s)
• Salt
• some sugar
• 100 g butter
• 250 ml milk
• Flour for the work surface
• Water

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Dissolve the yeast in 250 ml of lukewarm milk. Add 1 pinch of sugar and salt. Mix everything together. Cover with a cloth (preferably cotton) and let it rest in a warm place for about 10 minutes. Add 1 egg to the 1 kg of flour and mix everything thoroughly. Cover again with a cloth and let it rest for about 10 minutes. Place the dough on a floured surface and press it flat (about 2 cm). Cut out round “disks” with a glass or a cookie cutter. Always make sure there is enough flour on the surface, otherwise the dough will stick. Let the finished “disks” rest for about 10 minutes. Half-fill a large pot with water. Cover the pot with a cotton cloth and secure it with a rubber band. Cover with a bowl (not plastic!) that fits the pot. Bring the water to a boil until it is steaming. Place the discs on the cloth and cover with the bowl. After 6 minutes, pierce the yeast dumplings with a toothpick. If no dough sticks to the toothpick, the yeast dumplings are done. If some dough still sticks to the toothpick, let them steam for about 2 more minutes. Place about 100-150g of butter in a small saucepan and add a pinch of salt. Brown the butter, but don’t let it burn. Drizzle the brown butter over the finished yeast dumplings and serve. Serve with applesauce or another compote. It’s very important to let the dough rest three times.