Dampfnudeln

Sift flour into a bowl and make a well in the middle. Crumble yeast into it and cream with some of the milk and a bit of the sugar. Cover bowl with a cloth and stand at a warm place for good 15 minutes. Knead risen yeast with flour, eggs, remaining sugar, milk, salt, butter and the grated lemon rind. The dough has to show 'bubbles'. Rise again for 30 minutes. Form dough into 4 equal rounds. Bring the milk, butter and sugar to boil in a large, deep frypan/saucepan. Set dumplings into the boiling milk, not too close together. Cover saucepan with a cloth and put a lid over it. Steam mustn't be able to escape. Steam the dough for 30 minutes at moderate heat. The Dampfnudeln are ready when all the liquid has absorbed and a golden brown crust has formed underneath. Serve with fruit, wine cream or vanilla sauce.