Sift flour into a mixing bowl. Process the ingredients with the lukewarm milk to form a smooth dough. The dough is perfect when it pulls away from the bowl. Let the dough rise in a warm place for at least 1 hour. Then 'punch down' the risen dough and form 10 equally sized balls. Place them in a greased closed container (min. 60 mm) and cover to rise again for about 25 minutes. Steam in a preheated combi steamer in steam mode at 99 °C for 23 minutes. Note: It becomes refined when you fill the yeast dumplings with, for example, plum jam, damsons, or apricots.