Steam Noodles

For the dampfl, mix the yeast with 2 tsp. sugar in 4 tbsp. lukewarm milk.

Put the flour in a large enough bowl and make a small indentation in the center. Pour in the dampfl and stir with a little flour. Place the bowl in a warm place to rise.

After about 15-20 minutes, when the dampfl has risen until bubbly, add the remaining milk, beaten eggs, liquid lukewarm butter, salt and remaining sugar.

Knead dough until it is smooth and elastic and comes away from the side of the bowl. Place again in a warm place for at least 30 minutes until the dough has approximately doubled in size.

Knead the dough extensively with your hands on some flour and form rolls 4 to 5 cm thick. Cut off even pieces (about 5 cm long) and roll each piece into a smooth ball.

In a large shallow saucepan (at least 30 cm ø), mix lukewarm milk, butter and sugar and put the dough balls in one by one. Let rise again for 20 minutes.

Preheat the oven to 180 °C, put the closed pot in and bake the dumplings for about 35 minutes. Do not open the pot in between, otherwise the steam will escape.

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