Put the flour, dry yeast, milk, butter, eggs and salt together in a bowl and knead to form a yeast dough. Cover the bowl with a cloth and place in the oven (at 50C °) for about 30-60 minutes and let it rise.
When the dough is at least twice the size, take it out and shape it into small balls. Let the balls rise briefly again, covered.
Meanwhile, peel the potatoes and cut them into slices (0.5-1 cm) to cover the bottom of the pan, pour in water so that the potatoes are well covered. Add a lot of butter and salt. Boil.
When the potatoes are boiling, place the steamed noodles close to the potatoes, one in the middle as well. Let simmer for another 30 minutes.
Makes about 10-12 steamed noodles from 2 pans.
Put the steamed noodles with potatoes and grinder stock in a deep plate, tear the steamed noodles into small pieces with 2 forks. Pour milk over it and consume immediately.
Tip: Glass lids are advantageous, but never (!) Lift the lid, otherwise everything will collapse. Instead of dry yeast you can also use 20 g normal yeast, then make a pre-dough.
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