Dampfnudel w/ vanilla sauce

By s_curtis444

Ingredients

• DOUGH:
• 4 1/2 c. less 1 tbsp. flour
• 1 c. plus 1 tbsp. milk
• 1 pkt. of yeast
• 1.4 oz. dash salt
• 2/3 c. butter
• 1-2 eggs
• SAUCE:
• 120 gr. cream
• 120 ml milk
• vanilla bean or vanilla oil
• 1 pkg. vanilla sugar
• 2 egg yolks

Preparation

Step 1

DOUGH:
Heat milk a bit to dissolve yeast. Make a well in the flour. Pour yeast into well. Let rise 1/2 hour. Add remaining milk, salt, and eggs. Beat vigorously till bubbles form. Knead well. Cover and put in warm place. Let rise 1 hour. Cut off 1/2 fist size pcs. on floured surface. Let rise 15 more min. In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch. Add dumplings arranged in one layer touching each other. Put lid on pot, seal edges where lid rests with damp cloths to ensure no steam escapages. Cook on med. low heat about 20 mins.

SAUCE:
Boil up cream and milk w/ vanilla bean and vanilla sugar. Let sauce cool down. Add the 2 egg yolks and start to reheat carefully. Stir slowly till sauce concentrated. Put in the fridge for an hour.