This was my birthday dish growing up. Every year, when I got to choose what I wanted for my special birthday meal, I asked for this. Soft, pillowy yeast dumplings baked in sweet, buttery milk—it’s pure comfort. It’s one of those childhood favorites!
Ingredients:
- 1 egg, room temperature
- 50 g sugar
- 70 g butter
- 1 packet instant yeast (about 7 g)
- ¼ tsp salt
- 250 ml milk, room temperature
- Zest of 1 lemon
- 500 g flour
- 50 g sugar
- 60 g butter
- 250 ml (¼ liter) milk
Instructions:
In a stand mixer, whisk the egg and sugar until combined. Add the butter, milk, salt, yeast, and lemon zest.
Stir in half of the flour using a wooden spoon until just moistened. Add the rest of the flour and knead with a dough hook for about 5 minutes until smooth.
Turn the dough out and knead by hand for 1 minute. Place in a greased bowl, cover, and let rise in a warm, draft-free spot for 2 to 2½ hours, until doubled in size.
Preheat oven to 400°F and move the rack to the lowest position.
Grease a deep ovenproof dish or Dutch oven (like a Le Creuset or Pyrex). Divide the dough into about 6 equal balls and place them in the dish.
In a small saucepan, melt together the sugar, butter, and milk to make the sauce. Pour the warm mixture over the dough balls.
Bake uncovered for about 30 minutes, until puffed and golden brown.
Serve warm with vanilla sauce.