For the yeast dumplings, first put two-thirds of the flour in a large enough bowl. Press an indentation in the middle. Crumble in the yeast. Add sugar with 4 tablespoons of lukewarm milk and stir to a paste. Dust with a tiny bit of flour from the rim. Cover the baking dish with a piece of crockery. Let dough rise in a warm place until the flour layer on the yeast edge shows strong cracks. This will take about 15 minutes.
Add remaining warm milk, eggs and salt to baking bowl. Spread butter in flakes evenly on the rim. Knead dough from outside to inside. Beat until bubbles form. Then knead in the remaining flour. Form dumplings of 5 cm ø with floured hands. Leave to rise for 30 minutes.
Fill a large saucepan 1/3 full with water. Stretch a harness over the saucepan. Bring water to boil. Dust the harness with flour. Put the dumplings on it. Cover the pot with an inverted baking dish. Steam the dumplings for 30 minutes. Make sure water is boiling inside. Serve yeast dumplings immediately with a poppy seed and cinnamon mixture or vanilla sauce.