Yeast dumplings

Ingredients for 6 servings:

• 500 g wheat flour, type 405 instant
• 1 cube of yeast
• 250 ml milk, lukewarm
• 10 g sugar
• 1 m.-sized egg(s)
• 100 g butter
• 1 pinch of salt
• 5 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Swabian yeast dumplings with roast, sauerkraut, sour beans

Dissolve the yeast and sugar in lukewarm milk. This is best done in a cup using a teaspoon. Put the flour in a bowl and make a well in the center. Pour the yeast-milk mixture into the well. Add the egg, 60g of melted and cooled butter, and the salt. Knead well until a compact ball of dough forms. Cover the bowl, e.g., with a plate or a cloth. Let it rise for 30 minutes. Roll out the dough into a long, evenly shaped sausage (or several). Cut off equal pieces and form them into balls—enough to make about 40 dumplings. Bring lightly salted water to a boil, add the yeast dumplings, and simmer with the lid on for about 20 minutes. Do not open the pan halfway through, as the yeast dumplings may collapse. Meanwhile, melt 40g of butter and stir in the breadcrumbs until well browned. Remove the cooked dumplings and roll them in the browned breadcrumbs, practically coating them. They go well with roasts, sauerkraut, and sour beans.