Steamed dumplings

Ingredients for 6 servings:

• 300 ml milk
• 25 g butter
• 500 g flour
• 1 packet of yeast (dry yeast)
• 2 tbsp sugar
• 1 egg(s)
• 1 tsp lemon zest
• 1 pinch of salt
• 50 g butter
• 100 g sugar
• 250 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Heat 300ml of milk in a saucepan. Melt 25g of butter in it. In a bowl, mix 500g of flour with the dried yeast and 2 tablespoons of sugar. Knead well for 5 minutes with the dough hook of a mixer together with the lukewarm milk, the egg, 1 teaspoon of grated lemon zest and a pinch of salt. Cover the dough and let it rise in a warm, draft-free place for about 1 hour, until it has doubled in size. Knead again and form it into 12 small balls. Heat 50g of butter in a tightly fitting saucepan (diameter approx. 25cm). Add 100g of sugar and let it caramelize until golden brown. Stir in 250ml of milk and dissolve the caramel in it. Place the steamed dumplings next to each other in the pan. Cover and bring slowly to a boil over medium to high heat. Cook the dumplings over low heat for about 30 minutes. Keep the lid tightly closed. Remove the dumplings from the bottom of the pot and arrange them on plates. Serve with vanilla sauce.