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Dampfnudeln

500 g flour (all purpose)
30 g yeast (compressed yeast cake)
1/4 lt. lukewarm milk
100 g sugar
2 small eggs
pinch of salt
50 g butter
grated rind of 1 lemon

1/4 lt. milk
2 tbs. butter
2 tbs. sugar

Sift flour into a bowl and make a well in the middle. Crumble yeast
into it and cream with some of the milk and a bit of the sugar.
Cover bowl with a cloth and stand at a warm place for good 15
minutes.

Knead risen yeast with flour, eggs, remaining sugar, milk, salt,
butter and the grated lemon rind. The dough has to show 'bubbles'.
Rise again for 30 minutes.

Form dough into 4 equal rounds. Bring the milk, butter and sugar
to boil in a large, deep frypan/saucepan. Set dumplings into the
boiling milk, not too close together. Cover saucepan with a cloth
and put a lid over it. Steam mustn't be able to escape. Steam the
dough for 30 minutes at moderate heat.

The Dampfnudeln are ready when all the liquid has absorbed and a
golden brown crust has formed underneath. Serve with fruit, wine
cream or vanilla sauce.

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4 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Great German Dessert, October 30, 2006 - 12:51 PM
Reviewer: Anonymous from Bakersfield, CA
THis is a great tasting dish... nothing tops it on a cold day with some warm vanilla sauce!

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