In a cup, stir together 100 ml lukewarm milk, sugar and crumbled yeast until smooth. Pour flour into a large bowl, press a bulge into it and pour the mixture into it. Cover with a kitchen towel and let the dampfl go until it foams considerably. Then add remaining lukewarm milk, egg yolks at room temperature and the salt, and mix and knead the whole thing into a smooth pliable dough.
Form the dough into a ball, leave it in the baking bowl and cover it with a wet kitchen towel and let it rest for 45 minutes until it has risen. Then knead again lightly, forming a round loaf. Brush a large linen kitchen towel with softened butter and flour it. Place the dishcloth, butter side up, in a suitable stainless steel sieve, which will later be hung in a saucepan.Pour in the yeast loaf, and let rise for another 15 minutes.
In the meantime, fill a large saucepan half full with water and bring to a boil. Hang the sieve, the bottom must not touch the water. Put the lid on, knot the ends of the cloth over the lid and cook the yeast dumpling in the steam for about 30 min.
Lift the sieve out of the steam. Carefully lift the yeast dumpling out of the dish, place on a platter and cut slices into small pieces with tightly stretched twine for serving.
If you don’t have a sieve that fits, put a mug in the saucepan and a flat plate on top of it, then the dough, loosely wrapped in the crockery, comes out of the sieve.
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