Sweet Dampfnudeln (steamed yeast dumplings)

Preparation

1. Dissolve the yeast with the sugar in the lukewarm milk. Add the flour, salt, egg, melted butter and, if you like, the lemon zest and knead to a smooth, glossy dough.
2. Cover the dough and leave it to rise in a warm place for at least 1 hour, until clearly bigger.
3. Shape into a thick roll about 7 cm in diameter, divide into 9 equal pieces, roll into balls, flatten slightly and rest, covered, for another 15 minutes.
4. In a wide pan or pot with high sides and a tight-fitting lid, stir together the butter, milk and sugar and place the dough balls side by side in it.
5. Put on the lid and cook over medium heat for about 30 minutes, until the liquid has evaporated completely; never lift the lid during this time, or the dumplings will collapse.
6. Arrange with the caramelised underside facing up and serve warm with vanilla sauce or apple sauce.

Drink with it

• Sweet wine · excellent match

  Pfalz Riesling Spätlese or Auslese, chilled

  The acidity of the Riesling carries the sweetness of the sugar crust and vanilla sauce, and honey and apricot notes suit the caramel; in the Pfalz, the home of the Dampfnudel, an obvious pairing.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Fruit brandy · good match

  Plum or pear brandy, small and neat as a digestif

  The dry fruit brandy sets fruit against the soft, sweet yeast dough and clears the butter from the palate.

  What is Calvados? Apple brandy with origin ↗

• Cream liqueur · good match

  Eggnog liqueur (Eierlikör), well chilled, in a small glass or poured over the Dampfnudeln

  Vanilla and egg yolk pick up the vanilla sauce and suit the caramel and butter.