Date: Sunday, August 25, 2019
Time: 12:51 AM
Servings: 4 people
Dampfnudeln is a traditional German dish of steamed yeast dumplings, commonly served as a sweet dish with vanilla sauce or as a savory side dish. These fluffy delights require careful preparation but reward you with a rich, soft texture and subtle sweetness. In this recipe, you'll learn how to prepare Dampfnudeln step-by-step, from activating the yeast to the final steaming process. Perfect for those who appreciate classic comfort food.
- 500g Flour
- 250ml Warm Milk
- 60g Sugar
- 60-80g Butter
- 3/4 Fresh Yeast
- Optional: Pfitzauf mold or two large, approximately 10cm high pans
- Place flour in a bowl and form a "volcano" shape.
- Add yeast, milk, and some sugar (to activate the yeast) into the well of flour. Lightly cover with flour.
- Cover the bowl and place in a warm area to allow the yeast to activate.
- Mix butter with remaining sugar and add to the pre-dough when the yeast starts to foam. Also add one egg and the remaining milk.
- Use a dough hook to mix until you get a smooth yeast dough that comes off the bottom of the bowl.
- Cover the dough and place in a warm area (like in the sun) until it doubles in size.
- Lightly dust a large board with flour.
- Flour your hands and use a large spoon to scoop out the dough. Form into roughly 5cm balls and place on the board with space in between.
- Optionally, use a piping bag to add plum jam into the dampfnudeln.
- Optionally, cover with a kitchen towel and let rise again.
- Place a pan on the stove and fill it with enough water to cover the bottom.
- Add a tablespoon of butter and 1 tablespoon of sugar to the pan and heat.
- Place the dampfnudeln in the pan with some space between them and immediately cover with a lid.
Important: The lid must not have a steam vent.
- Steam the dampfnudeln on low heat for about 20-30 minutes.
Do not lift the lid, otherwise, the dampfnudeln will collapse.
- The dampfnudeln are ready when you hear a slight crackling sound, and the sugar has caramelized.
The dampfnudeln are best enjoyed hot, ideally with vanilla sauce or simply sprinkled with powdered sugar.