Steamed Noodles with Nectarine Compote

(*) for an ovenproof dish of 2 liters, greased, should offer for 4 people.

Yeast dough: Mix ingredients up to and including yeast in a baking bowl.

Add liquid butter, milk and egg, mix, knead into a soft, smooth dough. Cover and let rise at room temperature for about one hour. Note: if dough is too wet, add 1 to 2 tablespoons flour.

Icing Melt butter in a frying pan. Add peach juice, stir through, set aside with lid closed.

Compote: Bring sugar with water and juice of one lemon to a boil in a wide chrome steel pan without stirring. Reduce temperature, simmering over low heat while occasionally moving the skillet back and forth, until a light brown caramel forms. Pull skillet off the heat.

Pour in peach juice, add vanilla stems and seeds, simmer on low heat with lid closed until sugar is dissolved.Remove vanilla stems. Nectarines in the liquid form, mix thoroughly, simmer about five minutes until just soft on low heat, cool.

Set aside two-thirds, crush the rest, pour into the prepared mold.

Shape into steam dumplings: Divide the dough into about 12 on the spot portions, form balls, place on the compote, rise repeatedly in about Fifteen min with the lid closed.

Baking: Bake for 10 minutes in the lower half of the oven heated to 180 °C. Raise the temperature to 200 °C, turn on the steam oven.

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