Crumble the yeast into some of the lukewarm milk with the sugar and leave for 10 minutes until it froths.

Ingredients

• 500 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 0.5 cubesBAKING YEAST, FRESH
• 3 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 1 5 ml teaspoonSUGAR
• 55 gEGG WITHOUT SHELL
• 1 5 ml teaspoonSALT, AVERAGE
• 3 piece · mediumWHITE BREAD, WHEAT ROLL, WATER

Method

1. Crumble the yeast into some of the lukewarm milk with the sugar and leave for 10 minutes until it froths.
2. Mix the flour with the salt, add the egg, the yeast starter and the remaining milk and knead into a smooth, medium-firm dough. Finally work in the diced bread rolls.
3. Cover the dough and leave it in a warm place until doubled in size.
4. Divide into 2 pieces, shape into loaves and let them rise for another 15 minutes on a floured board.
5. Steam the loaves (in a steamer or on a rack over boiling water), covered, for 30 minutes.
6. Pierce the cooked dumplings at once to release the steam and slice them with thread or a sharp knife into slices about 1.5 cm thick.