Bread Dumplings

Cut stale white bread (or rolls) into cubes about 1 cm on each side; if the bread isn't dry enough, dry the cubes in the oven at 180°C for 8-10 minutes until lightly golden, then let cool.

Dissolve the yeast and sugar in 100 ml of warm milk (35-37°C), stir, and leave for 10-15 minutes until a foamy cap forms on the surface.

Sift the flour into a large bowl, add the salt, pour in the eggs and the remaining milk (200 ml), mix, then add the yeast mixture and knead into a soft, slightly sticky dough, working it by hand for 5-7 minutes.

Fold the dried bread cubes into the finished dough, carefully distributing them throughout without crushing them into mush.

Cover the bowl with a towel and let the dough rise in a warm, draft-free place for 45-60 minutes, until it roughly doubles in volume.

Divide the risen dough into 2 equal parts, shape each into a tight roll about 7-8 cm in diameter, and let rest under a towel for another 10-15 minutes.

Bring a large pot of salted water to a boil, carefully lower the dumplings in, cover with a lid, and cook for 9 minutes, then gently turn them over with wooden spatulas and cook for another 9 minutes on the other side.

Remove the cooked dumplings with a slotted spoon and immediately prick them in several places with a wooden skewer to release steam from inside and help them keep their shape.

Let the dumplings rest for 5 minutes, then slice them 1.5-2 cm thick using strong thread or a sharp knife, brush with melted butter if desired, and serve warm.