Steamed dumplings (caramelized in milk)

Ingredients for 4 servings:

• 500 g flour
• 65 g sugar
• 40 g butter
• 1 pinch of salt
• 2 eggs
• ¾ cube yeast, fresh
• 400 ml milk
• Butter for frying
• Sugar for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

These steamed dumplings are unusually fried in milk and sugar, creating a particularly delicious caramel crust and sauce.

Gently warm 250 ml of milk, crumble in the yeast and add a little flour, and let it rest for 10 minutes. Mix the flour with the sugar, salt, eggs, and yeast milk to form a dough. Cover and let it rest in a warm place for 20 minutes. Shape the dough into not-too-large balls. Heat the remaining 150 ml of milk with quite a bit of sugar (the milk should taste quite sweet) in a pan, then add the dough balls and cook, covered. It is especially important to open the lid frequently, shake off any condensation, and let the steam escape. The steamed dumplings can be turned over occasionally. At the end, enough water should have evaporated that the fried steamed dumplings are covered in a creamy, delicious milk sauce.