German Sweet Dumplings with Vanilla Custard

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German Sweet Dumplings with Vanilla Custard
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
For the dumplings
500 grams
1 cube
fresh Yeast (42 grams) (approximately 1 1/2 ounces)
100 grams
½ liter
10 grams
Powdered sugar (for dusting)
For the custard
250 milliliters
250 milliliters
1
1 tablespoon
60 grams
5
To serve
Powdered sugar (for dusting)

Preparation steps

1.

Sift the flour into a bowl and make a well in the center. Mix the yeast with 50 grams (approximately 1/4 cup) sugar and 1/4 liter (approximately 1 cup) lukewarm milk and pour into the well. Sprinkle with some flour and let rise for about 30 minutes. Sprinkle 50 grams (approximately 3 1/2 tablespoons) butter flakes around the edges and knead until smooth. Cover with a cloth and let rise for another 30 minutes. Melt the remaining butter in a large pan. Shape the dough into a long roll and divide into 10-12 portions. Let rise for an additional 30 minutes.

2.

Mix the melted butter with the remaining sugar and milk in a large pot. Add the dumplings to the pot, close the lid tightly and place in a cold oven. Set the oven to 220°C (approximately 425°F) and bake for about 45 minutes.

3.

For the custard: Set aside 3-4 tablespoons milk. Bring the remaining milk, cream and halved vanilla bean to a boil then remove from the heat. Whisk together the cornstarch, and vanilla sugar then whisk in the reserved milk and the egg yolks until smooth. Gradually stir in the hot milk then return to the saucepan and heat, stirring, until creamy. Strain through a sieve and distribute between serving bowls. Add the dumplings and dust with powdered sugar. Serve immediately.