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DAMPFNUDELN (Steamed Noodles) 
500 gram flour
50 gram sugar
30 gram yeast (1 pkg.)
1/4 liter milk (1 c.)
1 egg
50 gram butter
Lemon peel, grated
1 pinch of salt


1 c. milk
2 tbsp. butter
3 tbsp. sugar

What would the bavarian kitchen be without the steamed dumpling? Of course this recipe has nothing to do with noodles. And to serve you add vanilla sauce over the top.

Put the flour in a bowl, add sugar. In the middle make a well and add the yeast and a little bit of warm milk and stir this, then stir in the rest of the flour and sugar from the side of the bowl. Mix well.

Cover the bowl with a towel and let it sit in a warm place for about 15 minutes or until nearly doubled.

Mix the egg with the rest of the milk and mix this with the flour mixture. Cut the soft butter into pieces, add the lemon peel and the salt and also put this in the mixture. Beat this or mix this well.

Make the dough into a roll and cut into 14 pieces. Roll into balls and put them on a floured baking sheet and let them sit in a warm place for 30 minutes.

Meanwhile in a pot put half of the milk, butter, sugar and salt and put 7 dumplings into the pot. Close the lid and bring to a gentle boil. Let steam for about 20 minutes. Then take the other half of the milk, butter, sugar and salt and do the same with the rest of the dumplings. Remember to serve add a vanilla sauce over the top of the dumplings.

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