German Dumplings With Vanilla Sauce Recipe (Dampfnudeln)
Traditional German yeast dumplings, ideal when served sweet with fruit compote and vanilla sauce.
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Instructions
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Melt 2 tablespoons butter in a lidded 10-inch skillet, then stir in 2 tablespoons sugar and cold milk to bring it to a boil.
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Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes until bubbly.
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In a large bowl, combine 1 tablespoon sugar, lukewarm milk, 2 tablespoons melted butter, and salt until dissolved. Add the bubbly yeast mixture, then gradually beat in 2 1/4 cups flour to form a smooth, soft dough.
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Knead the dough on a lightly floured surface for 5 minutes.
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Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled (about 45 minutes).
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Punch down the dough, divide into 12 pieces, and shape each into a ball.
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Arrange the balls 2 inches apart on a lightly oiled baking sheet, cover, and let rise until doubled (about 45 minutes).
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Reduce the skillet heat to low. Place the risen dumplings in the skillet, cover, and simmer for 25 minutes without lifting the lid.
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Continue simmering if liquid remains until it is fully absorbed; then remove from heat and keep warm.
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Serve the warm dumplings, bottom-side up, with vanilla sauce and fruit compote.