For the yeast dumplings à la Vincent Klink, first put 100 g of flour in a baking bowl and make a well in the middle. Add crumbled yeast, sugar and 2 tablespoons of warm skim milk and knead to a dampfl.
Heap some flour from the sides over it and let it rise in a warm place for at least 15 minutes.
Grate the zest of the lemon and mix with the remaining cow’s milk, the remaining flour, the egg and a pinch of salt. Add everything together to the dampfl and mix to a smooth dough.
Let the dough rise in a warm place for 20 minutes with the lid closed. Divide the dough into 6 equal pieces, press evenly with floured hands and place a tablespoon of powidl in the center. Fold the dough over it and turn even dumplings. Let the dumplings rise for another 20 minutes with the lid closed.
Gently simmer in a large saucepan of lightly salted tap water for 5 minutes on low heat, then carefully flip to the other side and continue steaming for 5 minutes as usual. Use a toothpick to test for doneness.
Liquefy the butter in a small saucepan. Mix together the caster sugar and poppy seeds. Lift the dumplings out of the saucepan with a slotted spoon, drain properly, arrange on (heated) plates, baste with butter, sprinkle with the poppy seed sugar and place the yeast dumplings à la Vincent Klink immediately on the table.
Preparation Tip:
Vanilla sauce also goes well with the yeast dumplings à la Vincent Klink.
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