Dampfnudeln (Bavarian steamed buns)

Directions

1. In a large mixing bowl, combine the flour, 80g of sugar, and salt. Make a well in the center, add 125ml of lukewarm milk, and crumble in the yeast. Dissolve the yeast in the milk without incorporating too much flour, and let it rest for 10 minutes in a warm place, until bubbles appear. ⏱ 10 min
2. Add the eggs and 100g of butter, and knead into a soft dough (a food processor with a dough hook makes this easier). ≈ 10 min
3. Cover and let rise for at least 30 minutes, or until the dough has doubled in size. ⏱ 30 min
4. In a large saucepan with a lid (preferably made of glass), warm the remaining milk (250 ml) with 2 tablespoons of sugar and 50g of butter. ⏱ ≈ 20 min
5. Re-knead the dough, form balls about 5 cm in diameter, and place them in the saucepan, spacing them slightly apart. ≈ 10 min
6. Cover and cook for about 30 minutes over low heat, without lifting the lid. ⏱ 30 min
7. The spaetzle are ready when all the liquid has evaporated and a caramelized crust has formed on the bottom. ⏱ ≈ 10 min