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Dampfnudeln

Sweet steamed yeast dumplings featuring a soft, airy top and a caramelized crispy bottom crust. Served warm, often accompanied by vanilla sauce or fruit compote.

100 minMediumServes 4380 cal/serving

GermanDessertStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

  • 3 cups all-purpose flour
  • 2.25 tsp active dry yeast
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, beaten
  • 1/2 tsp salt

Instructions

  1. 1

    Dissolve 2.25 tsp active dry yeast and a pinch of granulated sugar in half of the warm 1 cup whole milk and let sit for 10 minutes until foamy.

  2. 2

    In a large bowl, mix 3 cups all-purpose flour, remaining granulated sugar, 1/2 tsp salt, 1/4 cup melted unsalted butter, 1 beaten large egg, and the yeast mixture to form a smooth dough.

  3. 3

    Cover dough and let rise in a warm place for 1 hour until doubled in size.

  4. 4

    Divide dough into equal balls and place into a skillet containing remaining whole milk and extra butter.

  5. 5

    Cover tightly with a lid and cook on medium-low heat for 25 minutes without opening until liquid evaporates and bottoms crisp.

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Questions

What is Dampfnudeln?

Sweet steamed yeast dumplings featuring a soft, airy top and a caramelized crispy bottom crust. Served warm, often accompanied by vanilla sauce or fruit compote. This reference files it under German dessert: made on the stovetop, rated medium and about 100 minutes start to finish.

How do I know when Dampfnudeln is done?

Go by the cues in the method rather than the clock. Step 5: cook until liquid evaporates and bottoms crisp.

What if the yeast does not foam in Dampfnudeln?

Step 1 reads: "Dissolve 2.25 tsp active dry yeast and a pinch of granulated sugar in half of the warm 1 cup whole milk and let sit for 10 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Dampfnudeln?

The entry for Dampfnudeln calls for 2.25 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Does Dampfnudeln contain eggs?

Yes: 1 large egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Dampfnudeln keep?

Keep Dampfnudeln covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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