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1
In a bowl dissolve the yeast in 1/4 cup of the warm milk.
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2
Add it to 2 cups of the flour and mix.
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3
Let rise, covered, for 1 hour.
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4
After an hour, melt 1 and 3/4 cups of the butter in a saucepan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla.
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5
Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour.
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6
The dough will be very soft.
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7
You can also refrigerate the dough for several hours and let it return to room temperature before continuing.
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8
Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter.
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9
Melt the remaining 1/4 cup butter in Dutch oven.
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10
Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough.
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11
Allow to rise 45 minutes, covered, or until the dough has reached the top of the Dutch oven.
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12
Meanwhile, make the caramel sauce.
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13
In a saucepan mix 2 cups of the sugar with 1/4 cup of the water.
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14
Very gradually add the remaining water.
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15
Boil until smooth.
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16
Add the butter, syrup, cream, and vanilla.
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17
Continue boiling until thick.
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18
Set aside.
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19
To make the vanilla sauce, melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles.
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20
Then gradually add 1 cup of the milk or cream, stirring until thick.
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21
Add the sugar, brandy or rum, and vanilla.
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22
Set aside.
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23
After dumplings have risen for 45 minutes, bake, covered, on the bottom rack of a preheated 400-degree oven 45 minutes or until golden.
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24
Remove from the oven and keep warm.
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25
Ten minutes before serving, reheat the caramel sauce and pour over the cake.
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26
When the sauce has seeped through the dough, flip onto a serving plate.
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27
Cut in slices as you would a cake.
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28
Serve with the vanilla sauce or vanilla ice cream.
