Summary

Ingredients

For the steamed noodles:

• 300 ml milk
• 25 g butter
• 500g flour
• 1 packet yeast (dry yeast)
• 2 tablespoon sugar
• 1 egg (s)
• 1 teaspoon lemon zest
• 1 pinch (s) salt

For the cast:

• 50 g butter
• 100 g suar
• 250 ml milk

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Instructions

1. Heat 300 ml of milk in a saucepan. Melt 25 g butter in it. Mix 500 g of flour with the dry yeast and 2 tablespoons of sugar in a bowl. Together with the lukewarm milk, the egg, 1 teaspoon lemon peel, grated and 1 pinch of salt with the dough hook of the mixer knead well for 5 minutes. Cover and let the dough rise in a warm, draft-protected place for approx. 1 hour until its volume has doubled.
2. Knead again and form 12 small balls out of them.
3. Heat 50 g butter in a tightly closing saucepan (diameter approx. 25 cm). Add 100 g sugar and caramelize until golden brown. Stir in 250 ml milk and dissolve the caramel in it. Place the steamed noodles side by side in the pot. Cover and slowly bring to the boil over medium to high heat supply. Cook the steamed noodles for approx. 30 minutes at low heat. Keep the lid tightly closed.
4. Remove the steamed noodles from the bottom of the pan and arrange on plates. Vanilla sauce with it tastes delicious!