I love this recipe because there’s something magical about the transformation from simple dough to fluffy, golden Dampfnudeln, filling my kitchen with the comforting scent of vanilla and butter. Plus, the ritual of kneading the dough and watching it rise is a rewarding, almost meditative experience that makes enjoying the final product all the more satisfying.
The wafting scent of Dampfnudeln being made in the winter air at Christmas markets is pure magic. Using 500 grams of all-purpose flour, 250 milliliters of whole milk, and 50 grams of melted unsalted butter, this classic German dish melds together plain components for an unexpectedly delightful and rich encounter.
Ingredients
Universal flour: Renders form and function, laden with starch, scant in fiber.
Whole milk: Contributes liquid and luxuriousness, provides source of calcium and protein.
Butter, without salt, gives a luscious flavor and richness and provides fat.
Sugar: Sweetens dough, powers yeast, and adds caramelization.
Dough leavening, airy texture creation, and fermentation are the tasks performed by yeast in its three forms: active dry, instant, and fresh.
Bind ingredients; enhance texture; add protein and fat—these are the functions performed by eggs.
Vanilla extract: Infuses sweet, aromatic goodness; boosts flavor profile.
Ingredient Quantities
- 500g all-purpose flour
- 250ml whole milk
- 50g unsalted butter, melted
- 50g sugar
- 1 packet (7g) active dry yeast
- 1 pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g butter (for cooking)
- 100g sugar (for cooking)
- 100ml milk (for cooking)
Instructions
1. In a big bowl, blend together 500g of flour, 50g of sugar, and a pinch of salt.
2. Lukewarm 250 ml of whole milk and dissolve in it 1 packet (7 g) of active dry yeast. Let the mixture sit for about 10 minutes until it becomes foamy.
3. To the dry ingredients, add the yeast mixture, 50g of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until a dough forms.
4. The dough should be kneaded on a surface that is barely flour-dusted. The surface should be large enough to accommodate the dough and provide enough room for the kneader to work. Kneading is a rhythmical process and is done best when one does not have to think too much about it. If you are going to do the work yourself rather than relying on a machine, be prepared to spend nearly 10 minutes doing it.
5. Put the dough in a bowl that has been lightly greased. Cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Deflate the dough and split it into 10 equal parts. Shape each part into a round ball.
7. In a large, shallow pan, melt 100g of butter over medium heat. Add 100g of sugar and stir until it is dissolved. Then pour in 100ml of milk.
8. Dough balls should be placed carefully in the pan. The pan should then be covered with a lid, leaving a slight gap for steam to escape.
9. Heat on low for around 25-30 minutes, until the bottoms turn golden brown and a yummy buttery crust has formed.
10. The Dampfnudeln are best served warm, and with them, the vanilla sauce is ideal. A fruit compote would work well, too, but it is important that the saucing be just right. The fruit sauce ought not to be too sweet or too tart. Keep things in balance and you will have a fine time indeed.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Small bowl
5. Saucepan (for melting butter)
6. Wooden spoon or spatula
7. Clean kitchen cloth
8. Large shallow pan with lid
9. Pastry brush
10. Knife or dough cutter
11. Flat, flour-dusted surface for kneading
12. Timer or clock for tracking time
FAQ
- What is the texture of Dampfnudeln?Because of the steam cooking method, dampfnudeln have a soft, pillowy texture.
- Can I make Dampfnudeln ahead of time?You may prepare the dough ahead of time and let it rise in the refrigerator overnight.
- What is the best way to serve Dampfnudeln?Vanilla sauce, fruit compote, or just powdered sugar.
- Can I use salted butter instead of unsalted?Controlling the salt level is easiest when using unsalted butter, but if you use salted, simply reduce the added pinch of salt.
- Is it possible to make Dampfnudeln gluten-free?Absolutely, you can make this recipe suitable for gluten-free diets by replacing the all-purpose flour with a blend of gluten-free flours.
- Can I use a sugar substitute?Indeed, it is possible to utilize sugar substitutes such as erythritol or stevia; however, one should note that the overall texture may not precisely match expectations.
- Why do I need to warm the milk for the yeast?The yeast is activated by warm milk, making it necessary for the dough to rise properly.
Substitutions and Variations
500 g all-purpose flour; 500 g bread flour; or 500 g spelt flour
250ml milk: 250ml almond milk or 250ml oat milk
50 g unsalted butter, melted: 50 g coconut oil or 50 g margarine
2 large eggs: 1/2 cup unsweetened applesauce or 1/2 cup mashed bananas
1 teaspoon vanilla extract: 1 teaspoon almond extract or 1 teaspoon maple syrup
Pro Tips
1. Proof Your Yeast: Ensure the milk is lukewarm but not too hot (about 37°C or 98.6°F) when dissolving the yeast. This helps activate the yeast effectively, ensuring good rising.
2. Even Dough Balls: Use a kitchen scale to divide the dough into equal portions. This ensures even cooking and a consistent texture for each Dampfnudel.
3. Control Heat Carefully: Maintain a low, consistent heat when cooking the Dampfnudeln. This prevents the bottoms from burning and ensures a soft, fluffy texture throughout.
4. Create a Steam Escape: When covering the pan, leave a small gap to allow steam to escape, preventing the Dampfnudeln from becoming soggy while developing a nice crust.
5. Serve Fresh: These are best enjoyed fresh and warm. Prepare any sauces or accompaniments ahead of time so you can serve them immediately once the Dampfnudeln are done.
Christmas Market Dampfnudeln Recipe
My favorite Christmas Market Dampfnudeln Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Small bowl
5. Saucepan (for melting butter)
6. Wooden spoon or spatula
7. Clean kitchen cloth
8. Large shallow pan with lid
9. Pastry brush
10. Knife or dough cutter
11. Flat, flour-dusted surface for kneading
12. Timer or clock for tracking time
Ingredients:
- 500g all-purpose flour
- 250ml whole milk
- 50g unsalted butter, melted
- 50g sugar
- 1 packet (7g) active dry yeast
- 1 pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g butter (for cooking)
- 100g sugar (for cooking)
- 100ml milk (for cooking)
Instructions:
1. In a big bowl, blend together 500g of flour, 50g of sugar, and a pinch of salt.
2. Lukewarm 250 ml of whole milk and dissolve in it 1 packet (7 g) of active dry yeast. Let the mixture sit for about 10 minutes until it becomes foamy.
3. To the dry ingredients, add the yeast mixture, 50g of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until a dough forms.
4. The dough should be kneaded on a surface that is barely flour-dusted. The surface should be large enough to accommodate the dough and provide enough room for the kneader to work. Kneading is a rhythmical process and is done best when one does not have to think too much about it. If you are going to do the work yourself rather than relying on a machine, be prepared to spend nearly 10 minutes doing it.
5. Put the dough in a bowl that has been lightly greased. Cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Deflate the dough and split it into 10 equal parts. Shape each part into a round ball.
7. In a large, shallow pan, melt 100g of butter over medium heat. Add 100g of sugar and stir until it is dissolved. Then pour in 100ml of milk.
8. Dough balls should be placed carefully in the pan. The pan should then be covered with a lid, leaving a slight gap for steam to escape.
9. Heat on low for around 25-30 minutes, until the bottoms turn golden brown and a yummy buttery crust has formed.
10. The Dampfnudeln are best served warm, and with them, the vanilla sauce is ideal. A fruit compote would work well, too, but it is important that the saucing be just right. The fruit sauce ought not to be too sweet or too tart. Keep things in balance and you will have a fine time indeed.
