Karlstadtklosse (karl – schtaht – kleh – seh) may be served with meat, but they are even better served with stewed fruit.

½ oz. fresh yeast

2 tablespoons sugar

1 tablespoon warm water

7 fl. oz. milk

6 oz. butter

12 oz. flour

1 teaspoon salt

Crumble the yeast into a small bowl and mash in ½ teaspoon of sugar with a fork.

Add the water and mix to a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Pour 2 fluid ounces of the milk into a small saucepan. Place it over moderately high heat and scald the milk (bring it to just below boiling point). Reduce the heat to low and add 2 ounces of the butter. When the butter has melted, remove the pan from the heat and allow the milk and butter mixture to cool to lukewarm.

Sift the flour, remaining sugar and salt into a warmed medium-sized mixing bowl. Make a well in the centre and pour in the yeast mixture and milk and butter mixture. Using a spatula or your fingers, gradually draw the flour mixture into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl. Add a little lukewarm water if the dough is too dry.

Turn the dough out on to a lightly floured board or marble slab and knead it for 10 minutes, reflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.

Rinse, thoroughly dry and lightly grease the mixing bowl. Shape the dough into a ball and return it to the bowl. Cover the bowl with a clean damp cloth and set it in a warm, draught-free place. Leave for 1 ½ hours or until the dough has risen and almost doubled in bulk.

Turn the risen dough out of the bowl on to a floured surface and knead it again for 3 to 4 minutes. Form the dough into a ball, return it to the bowl, cover it, and let it rise for another 30 minutes.

Tear off pieces of the dough and, with your hands, shape them into little walnut-size balls, about 1 inch in diameter.

Place the remaining milk and butter in a large saucepan. Cover the pan and bring the milk to the boil over moderate heat.

Reduce the heat to low and add the dough balls. Cover the pan with a cloth and lay the lid on Lop. Simmer for 30 minutes or until the dumplings have absorbed the milk. Serve immediately

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