For the flour dumplings, heat the milk (maximum 25 degrees), dissolve the yeast, salt and sugar in it. Leave to rest for a few minutes. Stir in the two eggs.
Fold in the flour, whisk the dough vigorously. Cover and let rise in a warm place for 20 minutes. Cut the bread into small cubes and fry in butter.
Fold the bread cubes into the dough, let rest for a few more minutes. Heat enough salted water in a large pot, cut the dough with a tablespoon and put it into the boiling water.
Turn the dumplings after a few minutes. Leave to stand for a good 5 minutes, lift out of the water with a slotted spoon, keep warm.