Today I finally did it: Dampfnudeln (Steam Noodles)
When my grandma wanted to make me happy as a child, she had three choices- Chicken, Milkrice or Dampfnudeln.
Her pet name for me "My big Dampfnudel" ment to me a great compliment.
But until now I never dared to make Dampfnudeln myself. Could they ever become so delicious like my grandma's ?
Here I would like to thank Sabine Engelhardt for her great recepy, I found in the Internet- The hint not to open the pan while baking was surely usefull. .
And I made it! The taste of fluffy and soft Dampfnudeln put me back on my grandmothers lap, where beeing a "big dampfnudel" was still an honour.

500 g flour
1 Pck. dry yeast
2 Eggs (at room temperature)
1/4 l milk
100 g butter
80 - 100 g sugar
1 Pck. vanilla sugar
1 lemon zest

Serve with Vanilla sauce and stewed fruit.

Heat milk, butter and sugar in a pot until the butter has melted.
Sieve the Flour and add the yeast.
Add the warm (!) ingredients and knead until the dough is smooth.
Leave the covered bowl for an hour in a warm place.
Heat oven to a minimal temperature (50°C) . Form balls the size of a hand palm with floured hands and put them on a backing tin (covered with baking paper). Leave in the oven for 20 min. The oven can be turned off after 5 min.

Put milk into a deep frying pan (with lid), so that the bottom is covered, and add a good piece of butter and some sugar.
Heat this mixture until it boils, then add the yeast balls and close the lid.
Bake at medium heat for 30 min.
Attention! Do not open the lid during this prozess, otherwise the Dampfnudeln will collapse!,
Meanwhile prepare the vanilla sauce.
After 30 minutes, turn of the stove and leave the pot closed for another 10 minutes.
Then the Dampfnudeln can be served.