Naked steamed dumplings

Ingredients for 4 servings:

• 400 g wheat flour type 550
• 50 g butter
• 2 eggs
• 150 ml milk, lukewarm
• 1 pinch of salt
• 1 tbsp sugar
• 10 g yeast
• 200 ml milk
• 50 g butter
• 1 tbsp sugar
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Butter, eggs, and yeast should be at room temperature. Place the flour, butter, eggs, lukewarm milk, salt, and sugar in a mixing bowl and crumble in the yeast. Beat the dough until it pulls away from the sides of the bowl. Let the yeast dough rise in a warm place until it has doubled in size. Tear off small pieces of the dough and shape them into dumpling-sized pieces. Place on a floured board, cover, and let rise for about 20 minutes. During this time, bring the milk, butter, sugar, and salt to a boil in a sufficiently large, lidded pan. Place the steamed dumplings close together, cover, and let steam over medium heat for about 20-30 minutes. Remove from the pan and serve immediately. Sprinkle with sugar and cinnamon, if desired. Serve with vanilla sauce, apple compote, cherries, or plum compote.