Bavarian Sweet Dumplings & Vanilla Sauce

Jordan Bush

Ingredients

For the Dumplings

• 1/2 pound flour (1.75 cups)
• 2 eggs
• 2 tbsp. butter
• 1/2 pint milk (1 cup)
• 1 oz. yeast

• 1/2 pint milk (1 cup)
• 4 oz. butter
• Vanilla essence/extract (I used 1 tsp.)

For the Vanilla Sauce

• 4 egg yolks (lightly beaten)
• 1/2 cup sugar
• 1 Tbsp. vanilla sugar (or 1 tsp. vanilla extract)
• 2 cups milk

Directions

For the Dumplings

1. Mix the ingredients for the pastry together well. Leave for about 1-1/2 hours in a warm place to rise.
2. Soak the Romertopf in water for about 15 minutes.
3. Add the milk and vanilla essence to it. Cut the butter into pieces and add to the milk.
4. Divide the pastry into pieces (about the size of an egg) and drop them into the milk.
5. Cover the Romertopf with a clean cloth and leave for a further 30 minutes.
6. Place the lid on it and cook for 3/4 hour in a very hot oven. (Note: I set the oven to 350 degrees and pulled it out after 50 minutes.)
7. Serve with vanilla sauce or with custard.

For the Vanilla Sauce

1. Beat the egg yolks, sugar, and vanilla sugar if you are using that (do not add vanilla extract until later) together until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.
2. Bring the milk to a boil in a heavy 2-quart saucepan and then pour over the egg yolks and sugar mixture in a thin stream, using a whisk or electric mixer to stir constantly.
3. Pour the mixture back into pan and heat without boiling until it coats the back of a spoon.
4. Remove the pan from the heat and stir in vanilla extract if you are using it.
5. Serve the sauce warm or cold.