Ingredients:
- 1 lbs. flour
- 1 cup milk
- 2 eggs
- 5 oz. butter or margarine
- 1 1/2 oz. yeast
- salt
Directions:
- Heat the milk a bit and then dissolve the yeast in it.
- Make a well in the flour, and pour the yeast mixture into it.
- Let rest for 30 minutes.
- Then, add the remaining milk and the salt, and knead well.
- Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour.
- Cut off fist size pieces, and - on a floured pastry board ~ let these pieces rise one more time, for another 15 minutes.
- In a wide pot, melt the butter or margarine, and then add warm, salted water to a depth of about 3/4 inch.
- Add the dumplings, arranged in one layer, touching each other.
- Put a lid on the pot, and additionally seal the edges with damp cloths, where the lid rests on the pot, in order to keep the steam inside.
- Bake at low heat.
- The dumplings should be done in about 20 minutes and should have the highly desired hard, brown crust on the bottom.
- The Kids love these yeast dumplings sweet, with stewed fruit or vanilla sauce, but they are also very tasty with nice juicy sauerkraut.
