German Flour Dumplings with Vanilla Sauce - Dampfnudeln

Name: German Flour Dumplings with Vanilla Sauce - Dampfnudeln
Ingredients: 1 1/2 tsp. active dry yeast (1/2 envelope); 4 T. sugar, divided; 1/4 c. lukewarm water (110°F); 3/4 c. lukewarm milk (110°F); 4 T. melted butter, divided; 1/4 tsp. salt; 2 1/4 - 2 1/2 c. sifted all purpose flour, or more if necessary; 1/2 c. cold milk

German Flour Dumplings with Vanilla Sauce - Dampfnudeln was pinched from <a href="http://germanfood.about.com/od/flourbasedrecipes/r/Dampfnudeln.htm" target="_blank">germanfood.about.com.</a>

"While most Americans expect to eat savory foods at lunch and dinner, Germans will often bypass the savory and fill you up with noodles or dumplings that are sweetened with fruit compote and vanilla sauce. It’s a good solution, really. We all like sweet things, but eating another dumpling for dessert after the main meal is just too much. Making it the main attraction cuts to the chase. These dumplings caramelize on the bottom, which gives them a nice, chewy bite with soft insides. Serves 4 for dinner, 8 for dessert...."

INGREDIENTS

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1 1/2 tsp. active dry yeast (1/2 envelope)

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4 T. sugar, divided

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1/4 c. lukewarm water (110°F)

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3/4 c. lukewarm milk (110°F)

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4 T. melted butter, divided

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1/4 tsp. salt

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2 1/4 - 2 1/2 c. sifted all purpose flour, or more if necessary

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1/2 c. cold milk

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