Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. Dissolve the yeast and sugar in the 200 ml of lukewarm milk specified for the dough, then knead with the flour, egg, the 50 g of soft butter specified for the dough 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 200 ml of milk specified for steaming to the boil with 30 g of 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 sweet, 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.
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