Germknoedel

1 package instant yeast

3 3/4 cups all-purpose flour

1/2 cup sugar

1 tsp lemon zest

2 Tbsp sugar or vanilla sugar

1/2 tsp salt

1 egg

5 Tbsp butter softened

1 cup lukewarm milk

Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and slat. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, non-sticky, dough.

If you are making the dough by hand, turn it out unto a lightly floured surface and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let rise about 1 hour or until doubled in size. Dough made with instant yeast might rise faster.

Cook above steam for about 20 minutes.