Prepare a soft yeast dough from the flour, milk, yeast, salt and the egg and cover it for approx. 30 minutes to rise. Knead the bread cubes under the yeast dough and let everything rise again until the dough volume has doubled.
Put plenty of salted water in a large saucepan and bring to the boil. With the help of the cupped, floured hand, form large elongated dumplings and place in the boiling water. Let everything boil once. Put a lid on the pot and let the dumplings simmer for 15-20 minutes just short of boiling point (the water must no longer move). Turn once with a slotted spoon during this time.
Take out the dumplings and cut into slices. I also often make the dumplings a bit smaller and serve them whole with the meal.
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