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🍽️ Caramelized Steam Dumplings with Vanilla Sauce, Grandma's Recipe

577 kcal · 60 min · 4 servings

Ingredients

• 300 g wheat flour Type 405
• 15 g fresh yeast
• 30 g butter, softened
• 1 egg, size M (organic)
• 1 tbsp, heaped sugar
• 0.25 tsp salt
• 150 ml whole milk (lukewarm)
• 2 caramel candy(s) (soft or toffees)
• 250 ml whole milk
• 50 g butter
• 2 tbsp, heaped sugar
• 2 packets bourbon vanilla sugar
• 2 egg yolks (organic, very fresh)
• 2 tsp, level cornstarch
• 2 tbsp sugar
• 1 vanilla pod(s) (or 1 packet bourbon vanilla sugar)
• 125 ml whole milk
• 125 ml cream (organic)

Instructions

1. 1. Put the flour into a large mixing bowl.
2. 2. Crumble the fresh yeast directly into the flour.
3. 3. Mix the yeast and flour thoroughly with your fingers.
4. 4. Add the soft butter, egg, sugar, salt, and lukewarm milk.
5. 5. Knead the ingredients for about 10 minutes until you have a soft, pliable dough.
6. 6. The dough is ready when it pulls away from the sides of the bowl.
7. 7. Cover the bowl with a cloth.
8. 8. Let the dough rise in a warm place for 30 minutes.
9. 9. Knead the dough briefly and divide it into 6 equal pieces.
10. 10. Hide a caramel candy inside each piece of dough.
11. 11. Shape the dough pieces into smooth balls.
12. 12. Place the balls on a baking sheet lined with baking paper.
13. 13. Cover the balls with a clean, dry cloth.
14. 14. Let the balls rise for another 15 minutes.
15. 15. Put milk, butter, sugar, and bourbon vanilla sugar into a large pot with a lid.
16. 16. Warm the mixture over low heat until the butter has melted.
17. 17. Place the steam dumplings side by side in the warm milk.
18. 18. Place the lid on the pot.
19. 19. Bring the milk to a boil over medium heat.
20. 20. Reduce the heat so that the milk simmers gently.
21. 21. Cook the steam dumplings for 30 minutes with the lid closed.
22. 22. Beat the egg yolk with starch and sugar until creamy.
23. 23. Slice the vanilla pod lengthwise and scrape out the seeds.
24. 24. Put the vanilla seeds, remaining milk, and cream into a small saucepan.
25. 25. Warm the milk mixture while stirring, but do not let it boil.
26. 26. Remove the empty vanilla pod from the milk.
27. 27. Stir the egg yolk-starch mixture into the warm milk while stirring constantly.
28. 28. After 30 minutes, remove the lid from the steam dumpling pot.
29. 29. Increase the heat if there is still milk in the pot.
30. 30. Boil off the milk completely until the dumplings caramelize on the bottom.
31. 31. Make sure the dumplings do not burn.
32. 32. Carefully remove the steam dumplings from the pot.
33. 33. Serve the steam dumplings on deep plates.
34. 34. Add the warm vanilla sauce.

Nutrition per serving

• kcal: 577
• Protein: 13 g · Fett/Fat: 31 g · Carbs: 62 g