Dampfnudeln (Sweet Bavarian Steamed Dumpling) 

A family favorite! This pillow-soft dumpling with a golden-browned crust dates back to the 16th century, and can be enjoyed either as a dessert, or as a main dish. Traditionally it is served blanketed in a luscious homemade vanilla sauce. ( • Vanillesoße (Homemade ... ) An Guadn!
RECIPE:
DOUGH:
500g Flour
80 grams Sugar
1 tsp Salt
250 ml Warm Milk
100 grams Unsalted Butter
2 Egg Yolks
Zest from 1/2 Lemon
2 tsp Active Dry Yeast
Sift flour into a large bowl. Make a well and add the Milk, Yeast and a pinch of the Sugar. With a fork, stir from the center outward until yeast is completely dissolved. Add remaining Sugar, Egg Yolks, Salt, Lemon Zest and Butter. Stir with a wooden spoon until combined. Knead dough until smooth. Cover bowl with a towel and let rise for 30-45 minutes.
Once dough has risen, remove from bowl and divide into 6 equals peices. Form into balls and place on a floured surface. Cover with a towel.
STEAMING:
250 ml Milk
50 grams Unsalted Butter
20 grams Sugar
Pinch of Salt
On Medium heat, in a heavy-bottomed pot with a well closing lid (I use a Dutch Oven) melt Butter and add Milk, Sugar and Salt. Heat until just luke-warm. Remove from heat and place dough balls in a single layer on the bottom of the pot and cover with the lid. Let dough rise again for 15 minutes. Bring to boil on medium heat (do NOT lift the lid while cooking). Once boiling, lower the heat and let simmer for 30-35 minutes.
After 30 minutes (without opening the lid!) listen carefully to the pot. Are the dumplings singing or crackling? If they are, remove from heat and set aside to cool for a few minutes.
Carefully remove lid, trying to avoid letting the condensed water drip onto the Dampfnudeln. Remove from pot onto a plate and top with homemade vanilla sauce. ( • Vanillesoße (Homemade ... ) Sprinkle top with poppy seeds if desired.