In a bowl, combine the warm milk, sugar, and yeast. Let it sit until it’s foamy, about 5-10 minutes.

In a separate bowl, combine the flour, salt, the yeast mixture, and melted butter. Knead the dough until it’s smooth and elastic, about 5-10 minutes. Cover with a kitchen towel and let it rise for 1-2 hours in a warm place.

After the dough has risen, punch it down, divide into 8 equal balls.

In a skillet, melt some butter and add milk. Place the dough balls in the skillet, cover, and let rest for 15 minutes.

Cook the dumplings over medium heat for 25-30 minutes, keeping the pot covered.

While the dumplings cook, heat the milk and cream with the vanilla in another saucepan. In a bowl, whisk the egg yolks and sugar. Temper the yolks with some heated milk, then add to the saucepan, cooking until thickened.

Remove the dumplings from the pan and serve them hot with the vanilla cream sauce drizzled on top.