DessertBreakfast

Dampfnudeln

Name: Dampfnudeln
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: german
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 20 g granulated sugar; 125 ml milk lukewarm; 30 g unsalted butter melted; 1 pcs egg; 1 pinch salt; 125 ml milk; 20 g unsalted butter; 10 g granulated sugar

These fluffy, steamed sweet rolls are a comforting German classic, typically served with vanilla sauce or fruit compote. The dough rises beautifully, creating a light texture with a slightly crisp, caramelized bottom from cooking in milk and butter. Perfect for a warm dessert or a special breakfast.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 398 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
7 gactive dry yeast
20 ggranulated sugar
125 mlmilk, lukewarm
30 gunsalted butter, melted
1 pcsegg
1 pinchsalt

cooking liquid

125 mlmilk
20 gunsalted butter
10 ggranulated sugar

Equipment

large heavy-bottomed pot with lid · measuring cups · large bowl · measuring spoons · wooden spoon · kitchen towel

The method

Step by step

1
In a large bowl, combine the flour, active dry yeast, and granulated sugar for the dough. Mix well.
About 2 min
2
Add the lukewarm milk, melted butter, egg, and salt to the dry ingredients. Mix until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
5
Once risen, gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.
About 5 min
6
In a large, heavy-bottomed pot or deep skillet with a lid, combine the milk, butter, and granulated sugar for the cooking liquid. Heat over medium-low heat until the butter is melted and the sugar is dissolved.
About 3 min
Cook’s note: Ensure the pot is wide enough to fit all 8 dough balls with some space between them.
7
Carefully place the dough balls into the simmering liquid in the pot, making sure they are not touching each other or the sides of the pot too much.
About 1 min
8
Cover the pot tightly with the lid and cook over medium-low heat for 20-25 minutes without lifting the lid. The steam will cook the tops of the rolls while the bottom caramelizes in the liquid.
About 25 min
Cook’s note: Resist the urge to peek! Lifting the lid releases the steam and can cause the Dampfnudeln to collapse.
9
After 20-25 minutes, listen for a sizzling sound, indicating that all the liquid has evaporated and the bottoms are caramelizing. Remove from heat.
10
Carefully remove the lid and serve the Dampfnudeln immediately with vanilla sauce, fruit compote, or powdered sugar.
About 1 min

Per serving

Nutrition

68%Score

Calories: 398.2kcal
Protein: 10.9g
Carbs: 59.1g
Fat: 12.9g
Fibre: 2.2g
Sugar: 11g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Dampfnudeln in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or steam for a few minutes until warmed through.