I place the dry ingredients and the egg in a large bowl. I warm the milk and activate the yeast in it. I also warm the margarine in the microwave for a few seconds, then add it to the mixture.

I start kneading the dough. Once it has come together well, I cover it with a kitchen towel and let it rise in a warm place until doubled in size. This takes about 50 minutes.

I roll out the risen dough on a floured surface to a thickness of 1 cm and cut out circles with a small glass or cookie cutter.

I dip the cut-out circles in melted margarine, then roll them in the sugar and walnut mixture. I place them side by side in a greased baking dish.

Meanwhile, I preheat the oven to 150°C (300°F) on convection. After 20 minutes of baking, I raise the temperature to 170°C (340°F) and bake the golden dumplings for an additional 5 minutes.

I serve the finished golden dumplings with vanilla sauce.