Bavarian Dampfnudel: Dumpling Cake
1. In a bowl dissolve the yeast in 1/4 cup of the warm milk. Add it to 2 cups of the flour and mix. Let rise, covered, for 1 hour.
2. After an hour melt 1 3/4 cups of the butter in a sauce-pan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla. Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour. The dough will be very soft. You can also refrigerate the dough for several hours and let it return to room temperature before continuing.
3. Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter.
4. Melt the remaining 1/4 cup butter in the Dutch oven. Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough. Allow to rise 45 minutes, covered, or until the dough has reached the top of the Dutch oven;
http://www.pbs.org/mpt/jewishcooking/recipes/season1/107r.ht...

Bavarian dampfnudel (dumpling cake) recipe;
1. In a bowl, dissolve the yeast in ¾ cup of the warm milk.
2. Add it to 2 cups of the flour and mix. Let rise, covered, for 1 hour.
3. After an hour, melt 1-¾ of the butter in a saucepan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla.
4. Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour.
5. The dough will be very soft.
6. You can also refrigerate the dough for several hours and let it return to room temperature before continuing.
7. Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter.
8. Melt the remaining ¼ cup butter in the dutch oven.
9. Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough.
10. Allow to rise 45 minutes, covered, or until the dough has reached the top of the dutch oven;
http://www.azcakerecipes.com/bavarian_dampfnudel_dumpling_ca...

Bavarian Steamed Dumplings;
1) Sift flour into a bowl and make a well in the centre
2) Crumble fresh yeast into well and stir with 6 tablesps of the lukewarm milk, 2 teasps of the sugar and a little of the flour. If using dry yeast, follow manufacturer's instructions
3) Cover bowl and leave to rise for 20 mins
4) Then work the yeast mixture with the remaining flour, milk and sugar, the melted butter, eggs and salt to give a soft, smooth dough
5) Stir until light
6) Shape dough into balls, cover and leave to rise until doubled in size
7) Melt butter in a shallow pan, lightly brown the sugar, then add the milk
8) Arrange dumplings, side by side in the pan, drape a damp cloth over the pan, put on the pan lid and seal the pan lid with the cloth
9) Cook dumplings over moderate heat for 30 mins, do not lift lid during this time
10) Serve dumplings with custard;
http://caribbean_dutch.tripod.com/germancook.html;