Steamed yeast dumplings with vanilla sauce (Dampfnudeln)

1. Dissolve the yeast and sugar in half the lukewarm milk, then knead with the flour, egg, half the soft butter and the salt to a smooth dough; cover and let rise for 1 hour.

2. Divide the dough into 8 pieces, shape them into balls and let rise covered for another 20 minutes.

3. In a wide pan with a tight-fitting lid, bring the rest of the milk to the boil with the remaining butter and a tablespoon of sugar, then set the dumplings side by side in it.

4. Cover and steam over medium heat for 20-25 minutes - do NOT lift the lid! By the end the liquid has evaporated and the bottoms caramelise into a salty, crisp crust.

5. For the sauce, bring the milk to the boil with the scraped vanilla; mix the egg yolks with the granulated sugar and starch, temper with the hot milk, pour back and thicken over low heat, stirring, until creamy - don't let it boil.

6. Serve the dumplings crusty side up with the warm vanilla sauce.

Tip: When the pan starts to sizzle under the lid, the crust is forming - give it another 2-3 minutes before opening.