This recipe is a family recipe from my mother and was known to us as "Buchteln" or "Rohrnudeln". They are a kind of yeast dumplings baked in the oven until golden brown. The recipe is sufficient for two large or, as here, one very large ovenproof dish. Often my mother filled two large casserole dishes with Buchteln and baked them. One dish with baked yeast dumplings was frozen directly after cooling and the contents of the other could be eaten immediately with loads of delicious vanilla sauce.
1 kilogram flour (Type 550)
500 millilitres of milk, lukewarm
84 grams of fresh yeast
160 grams of sugar
150 grams of butter, soft
Pinch of salt
Sugar
Oil or butter
250 grams whipping cream or milk
1. First sift the flour into a bowl. Form a well in the in the centre and dissolve the fresh yeast in some of the lukewarm milk.
2. Let the dough rise for about 15 minutes, then stir in the sugar, softened butter, salt and the rest of the milk.
3. Let the dough rise again for another 30 minutes.
4. Shape the dough into about 15-20 dumplings of the same size.
5. Grease the baking dish with butter or oil, sprinkle with sugar and carefully pour in the whipping cream or milk.
6. Distribute the dumplings evenly in the oven dish or dishes, leaving a gap between each dumpling and coating them with a little whipping cream or milk.
7. Bake the dumplings in the preheated oven at 200 ° C for 25-30 minutes until golden brown.
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