Dissolve the yeast in the lukewarm milk, add 4 tablespoons of flour, granulated sugar and a pinch of salt. Stir, dust with a little flour and let rise, covered, in a warm place until doubled in volume (best in the oven at 40 °C with the door open).
Mix in melted butter, remaining flour, egg and egg yolks and knead into a smooth dough. Cover and let rise for another 30-40 minutes.
Punch dough down on a floured work surface, let rest for 5 minutes and roll out to 5 mm thickness. Cut into squares about 5 x 5 cm with a pastry wheel. Moisten edges with water.
Spread some powidl in the center of each square, fold dough over each other and shape into dumplings.
Place on a floured board and let rise, covered, for another 30 minutes.
In a large, roomy pot (the yeast dumplings need plenty of room to rise), bring salted water to a boil and place dumplings (in 2 tranches if necessary). Bring to the boil vigorously once and then let steep for 15 minutes with the lid tightly closed.
Turn the dumplings over after about 10 minutes and cook covered for another 4-5 minutes. Lift out and immediately pierce a few times with a thick needle or toothpick to prevent the dumplings from collapsing.
Mix poppy seeds with powdered sugar and sprinkle over dumplings. Drizzle sufficiently with melted butter and serve quickly.
Preparation Tip:
Make sure that all ingredients used are at room temperature, otherwise the yeast dough will not rise properly.
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