Germans will often offer for dessert noodles or dumplings that are sweetened with fruit compote and hot vanilla sauce. It’s a good solution, but eating a heavy dumpling for dessert after the main meal is just too much for me. In my opinion making it the main attraction cuts to the chase. But during the week after a soup it is more than welcome!
Ingredients: 1/2 tsp. active dry yeast, 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
Directions: Dissolve yeast and 1 tablespoon sugar in the warm water. Let stand 5 minutes, or until bubbly
In a bowl, stir the milk, melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt until dissolved. Add the bubbling yeast mixture and then the flour, beating until a smooth dough forms. Add flour as necessary, until the dough can be formed into a soft ball.
Turn dough out onto a lightly floured board and knead for 5 minutes. Place it back in the bowl, which has been lightly greased or sprayed. Let rise in a warm place until doubled, about 45 minutes.
Punch dough down, divide into 12 pieces, shape the pieces into balls. Place the balls 2 inches apart on a lightly oiled baking sheet, cover with a clean towel and let rise in a warm spot until doubled, about 45 minutes.
Melt 2 tablespoons butter in a 10 inch skillet or saucepan with a tight lid. Stir in 2 tablespoons of sugar and the milk and bring to a boil. Reduce heat to low, arrange the dumplings in the saucepan and cover. Simmer for 25 minutes without peeking and then check. Keep simmering until the dumplings have absorbed all the liquid. Remove from heat but keep warm until serving.
Serve warm, bottom side up, with vanilla sauce and tart fruit compote.
If you have leftovers, place them on a plate, bottom side up and cover with a clean towel, not plastic. Eat cold or reheat in oven. Eat within 1 day for best quality