Naked steamed dumplings

Ingredients for 6 servings:

• 500 g flour
• 150 g butter
• 2 m.-sized eggs
• 450 ml milk
• 5 g salt
• 1 tbsp sugar
• 20 g yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

with crispy-salty base

Dissolve the yeast in 2 tablespoons of milk. Mix the flour, 100g butter, the eggs, 200ml lukewarm milk, 5g salt, 1 tablespoon of sugar, and the dissolved yeast into a dough. Beat with a hand mixer until it bubbles. Cover the dough and let it rise in a warm place for about 1 hour, until it has roughly doubled in size. Then knead it well again. Form into tennis ball-sized balls by hand and let them rise for another half hour on a floured board. Bring 250ml milk, 50g butter, and a good pinch of salt to a boil in a large pan. Then place the steamed dumplings close together. Cover and simmer over low heat for about 30 minutes. Remove from the pan immediately and serve with cold milk or vanilla sauce.