Prepare a pre-dough from 50 g flour, the sugar and the lukewarm water and let it rise for 15-20 minutes. Then prepare a slightly sticky yeast dough with the remaining ingredients and cover and let rise for 45 - 60 minutes in a draft-free and warm place.
Shape the dough into two to three elongated rolls (use a little flour if necessary) and let them rise for another 15 minutes. In the meantime, fill a saucepan with a large (!) Dia (otherwise it is better to use two pots) with water, add 2 teaspoons of salt and bring to the boil.
Place the yeast dumplings in the boiling water, put the lid on and immediately remove the heat (electric stove setting 1 is sufficient). Let it stand for 15 minutes, remove the lid briefly, quickly turn the dumplings and then let it stand again for 15 minutes.
After 30 minutes, take the dumplings out of the water and immediately prick both sides 3 - 4 times with a very sharp fork (this way they stay fluffier) and then cut into slices (twine is original, but a sharp knife does it too).
I like to serve these dumplings with goulash with a lot of sauce, leftovers often fried with onions and fried eggs and salad or as a grandchildren`s version with sugar and cinnamon, apple compote and vanilla sauce (we children often used to have that). These dumplings are also perfect for (sweet) casseroles to replace the toasted bread used there.
I have already tried a few recipes, as this one is a bit more complex, but the work is worth it and I keep coming back to this preparation variant because it really is the very best dumplings I know.
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