Nougat Yeast Dumplings

For the nougat yeast dumplings, crumble the yeast, mix with the milk, dust with 50 g flour and leave to rise in a warm place for 15 minutes. Add 50 g of melted butter, 1 pinch of salt, 40 g of sugar, the egg yolks and the remaining flour and knead everything with the dough hooks to a smooth dough.

Cover and let rise in a warm place for 30 minutes. Form the dough into a roll with floured hands. Divide into 6 equally sized, flat pieces. Place about 1 teaspoon of nougat cream on the center of each piece, press dough edges together over the top and shape into dumplings.

Place seam side down on a floured baking sheet and let rise, covered, for another 15 minutes or so. In a large pot, heat salted water, place dumplings and simmer covered for 20 minutes.

Then immediately prick them with a skewer to prevent them from collapsing.

Heat the cream in a small saucepan, do not boil, and melt the nougat chocolate in it, stirring constantly. Serve the nougat dumplings with the sauce and the poppy seed and sugar mixture.

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