👩🍳 Instructions:
- Activate the yeast:
- Mix lukewarm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough:
- In a large bowl, combine flour, sugar, salt, egg yolks, softened butter, and yeast mixture.
- Knead until a soft, elastic dough forms (10 minutes by hand or 5 with a mixer).
- Cover and let rise for 1 hour or until doubled.
- Prepare the coating:
- Mix ground walnuts with sugar in one bowl, and have the melted butter ready in another.
- Form the dumplings:
- Roll out dough to about 1.5 cm (1/2 inch) thick.
- Cut into small rounds with a cookie cutter or glass.
- Dip each piece in melted butter, then coat in walnut-sugar mix.
- Assemble:
- Layer coated dough balls in a greased baking dish or bundt pan.
- Let rest for 20–30 minutes.
- Bake:
- Preheat oven to 180°C (350°F).
- Bake for 35–40 minutes until golden brown and puffed.
- Make the custard (optional):
- Whisk egg yolks with sugar, flour/cornstarch, and a bit of milk.
- Heat the rest of the milk, then slowly mix it into the yolks.
- Cook gently over low heat until thickened. Add vanilla.
- Serve:
- Invert the dumplings onto a plate and serve warm with custard.
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