🥟 Dampfnudeln

Name: Dampfnudeln
Total time: 120 min
Yield: 4
Cuisine: Germany · Bavaria and the Palatinate
Ingredients: 500 g flour; 1 sachet (7 g) dry yeast; 250 ml lukewarm milk for the dough; 1 egg; 40 g sugar, a pinch of salt; 60 g soft butter for the dough; For the pan: 150 ml milk, 30 g butter, 1 tbsp sugar; Vanilla sauce to serve, about 400 ml

Origin: Germany · Bavaria and the Palatinate

510kcal

per serving · 200 g

255kcal

per 100 g

12 gProtein6 g / 100 g

18 gFat9 g / 100 g

74 gCarbs37 g / 100 g

Dampfnudeln are soft yeast-dough dumplings cooked in a covered pan with milk, butter and sugar, so they steam on top and form a golden, caramelised crust underneath. The inside is fluffy and bready, the base crisp and sweet. They are served warm, usually with vanilla sauce, as a sweet main course or dessert.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, milk, vanilla sauce

Contains glutenbecause of: yeast dough

Contains dairybecause of: butter, milk, vanilla sauce

Not keto37 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

yeast doughbuttersugarmilkvanilla sauce

Recipe

4 servings120 min

Ingredients

500 g flour
1 sachet (7 g) dry yeast
250 ml lukewarm milk for the dough
1 egg
40 g sugar, a pinch of salt
60 g soft butter for the dough
For the pan: 150 ml milk, 30 g butter, 1 tbsp sugar
Vanilla sauce to serve, about 400 ml

Method

Mix the flour, yeast, milk, egg, sugar, salt and butter into a smooth dough and let it rise for 1 hour.
Shape 8 balls and let them rise for another 20 minutes.
In a wide pan with a tight lid heat the milk, butter and sugar, set the dumplings inside and cover.
Cook on low-medium heat for about 25 minutes without lifting the lid, until the liquid is gone and the bottoms are caramelised.
Serve warm with vanilla sauce.

How to make it lighter

One dumpling with a small ladle of sauce is a satisfying dessert portion.
Use less butter and sugar in the pan; the crust still forms from the milk sugars.
Serve with fresh berries or stewed fruit instead of extra sauce.

History

Dampfnudeln belong to the traditional cooking of southern Germany, especially Bavaria, the Palatinate and Swabia, where they are often eaten as a sweet main meal. Similar steamed yeast dumplings are found in Austrian and Alsatian kitchens.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →