Naked Steam Dumplings

A great pasta dish for any occasion:

500g Flour 100g Butter Butter r 20g Germ efe

50g butter butter r

1/2l milk Milk ch

Mix eggs, milk, butter, lukewarm milk, salt and dissolved yeast to make a yeast dough ( beat until it bubbles and separates from the baking bowl ). Let the dough rise in a warm place with the lid closed, then roll out to a thickness of about 1/2 cm. With a glass then cut out Küchle’ and let them rise repeatedly on a floured board. 1. variant In an iron Reindl now a Häferl milk and 50g butter as well as 1 El sugar and 1 pinch salt form and everything together boil up let. Cover the Reindl with a lid and place it in a preheated oven at 220 °C.

Now bake at 220 degrees for about 30 minutes. Remove the lid with care, but quickly.(see note) Remove the steamed noodle and perhaps cook the sauce. 2. variant The beginning on the spot, but instead of the Reindl take a high frying pan with well-closing lid and with in approximately level 1 (only lightly billowing) 35 min. Continue cooking. Remove the steamed noodles and then perhaps cook the sauce.

Note: Also here is repeatedly the highest commandment never lift the lid (otherwise the steam noodles fall together).

Adding: 1st sauce: From the milk left in the Reindl (frying pan) add about 1/2 L of milk and let it boil another time, stir well!!!

2nd sauce: packet of vanilla sauce and cook according to instructions.

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