At a glance
You're making fluffy Czech dumplings using a foolproof steaming method instead of boiling, which means no more worry about them collapsing or staying doughy inside. The dough comes together quickly with dried yeast and warm milk, then you'll gently fold in bread cubes and let everything rise twice before steaming for exactly 25 minutes — the key is giving those logs plenty of space in the steamer so they can puff up beautifully.
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Combine the ingredients
Tip the coarse flour into a large bowl and add the salt and dried yeast. Mix these dry ingredients together first. Then pour in the warm milk and crack in the egg. This shortcut saves time so you can move straight on to kneading.
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Knead the dough
Knead everything thoroughly in the bowl with a wooden spoon, or let a stand mixer with a dough hook do the work. Knead for about ten minutes, until you get a smooth, glossy dough that pulls away cleanly from the sides of the bowl.
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Fold in the bread pieces
Cut a stale roll into small cubes, crust and all. Add the cubes to the finished dough and fold them in very gently, just until they're evenly distributed through the dough.
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