Instructions

1. 1
   Sift the flour into a bowl and make a well in the center.
2. 2
   Pour 125 ml lukewarm milk into the well, crumble in the yeast, and mix with the honey. Stir, then let rise in a warm place 10-15 minutes.
3. 3
   Add a little salt and the egg to the dough. Beat with a wooden spoon until the dough forms bubbles.
4. 4
   Cover and let rise in a warm place until doubled, about 30 minutes.
5. 5
   Meanwhile, stir the vanilla pudding powder with a little milk. Bring the remaining milk to a boil, stir in the pudding powder, boil briefly, sweeten with the cane sugar, and let cool.
6. 6
   Knead the dough briefly and divide into four portions. Shape into four dumplings and let rise, covered, another 15 minutes.
7. 7
   Gently poach the dumplings in simmering water until done.
8. 8
   Melt the butter in a pan, add the poppy seeds, and saute. Deglaze with the orange juice and let the poppy seeds swell 10 minutes.
9. 9
   Lift the dumplings out with a slotted spoon, arrange on plates, and coat with the poppy-seed butter. Serve the vanilla sauce on the side.