For the poppy seed filling, bring milk to a boil and stir in all ingredients, mix briefly and add breadcrumbs.
The filling should be nice and creamy. Form small balls from the overcooled mass and freeze.
For the dumpling dough casing, cream butter with sugar, yolks and egg and mix in the remaining ingredients.
Let dough rest for about 2 hours, divide into pieces and use to coat the poppy seed filling dumplings.
Place in boiling salted water and poach for about 10 to 14 minutes depending on the size of the dumplings, do not boil until tender.
Before serving, roll the well-drained dumplings in poppy seed/dusted sugar/crumb mixture and drizzle with melted brown butter.
Preparation Tip:
The poppy seed dumplings also taste especially good when served with a fruit puree.
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