Dampfnudeln Recipe

There’s something magical about transforming a few humble ingredients into a batch of fluffy, golden Dampfnudeln, and as someone who loves a culinary adventure, I can honestly say this recipe takes me on a delicious journey straight to the heart of German comfort food.

Dampfnudeln are wonderfully comforting. I love how the combination of all-purpose flour and active dry yeast comes together to make such light, fluffy buns.

These steamed buns (they’re actually more like dumplings than sweet breads) have just the right amount of sweetness, thanks to the granulated sugar in the recipe and the touch of vanilla. And I like to think of them as the healthier version of a donut, since they’re not deep-fried, but rather steamed, which is a much gentler cooking method for this kind of dough.

Dampfnudeln Recipe Ingredients

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All-purpose flour: Rich in carbohydrates, forms the base for dough.

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Active dry yeast: Leavens dough, helps it rise and adds flavor.

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Lukewarm milk: Protein-rich, activates yeast, adds moisture.

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Granulated sugar: Sweetens dough, boosts yeast fermentation.

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Eggs: Adds richness, structure, and flavor to the dough.

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Unsalted butter: Adds flavor, tenderness, and moisture.

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Vanilla sugar/extract: Imparts a warm, aromatic sweetness.

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Butter for cooking: Creates a golden crust, enhances flavor.

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Water or milk for cooking: Steams dampfnudeln, creates soft texture.

Dampfnudeln Recipe Ingredient Quantities

• 500g all-purpose flour
• 1 packet (7g) active dry yeast
• 250ml lukewarm milk
• 50g granulated sugar
• 1 pinch of salt
• 2 large eggs
• 50g unsalted butter, melted
• 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
• 100g butter for cooking
• 200ml water or milk for cooking
• 50g sugar for cooking

How to Make this Dampfnudeln Recipe

1. In a small bowl, combine 100ml of lukewarm milk with a packet of active dry yeast and 1 tablespoon of granulated sugar. Stir until dissolved. Allow to sit for 10 minutes, or until yeast mixture is foamy.

2. In a mixing bowl of generous dimensions, blend the ordinary flour, leftover sugar, and a few grains of salt. Use the whisking tool judiciously.

3. In the middle of the flour mixture, make a well and pour in the yeast mixture, which should be foamy by now; along with the eggs, melted butter, the rest of the lukewarm milk, and vanilla sugar or extract.

4. Mix and knead the dough, by hand or with a mixer, until smooth and elastic, about 8-10 minutes. The dough should be soft but not sticky. If it is too dry, add more water; if too wet, add more flour.

5. Place a clean kitchen towel over the bowl and allow the dough to rise in a warm location for approximately 1 to
1.5 hours, or until it has approximately doubled in size.

6. Deflate the dough and cut it into 8 to 10 equal pieces. Form each piece into a tight, smooth ball. Place the dough balls on a well-floured surface and cover them with a damp cloth. Let the dough balls rest for an additional 20 minutes.

7. In a big, deep, non-stick skillet, melt 100 grams of butter over medium heat. To the skillet, add cooking sugar and 200 milliliters of water or milk, mixing until the sugar dissolves.

8. Put the dough balls in the pan and make sure they don’t touch. Use a pan that has a tight-fitting lid. Alternatively, make a tight cover with parchment paper and aluminum foil.

9. Prepare the Dampfnudeln in a saucepan with a tight-fitting lid for approximately 25-30 minutes over medium heat. Do not remove the lid during the cooking time; the water or milk must completely evaporate, and a nice crust should form at the bottom and be all golden brown.

10. When the bottoms are golden and crusty, and the top of the buns are fluffy and firm, remove them from the pan and serve warm, with your choice of sweet or savory accompaniments.

Dampfnudeln Recipe Equipment Needed

1. Measuring cups and spoons
2. Small bowl
3. Whisk
4. Large mixing bowl
5. Clean kitchen towel
6. Knife or pastry cutter
7. Non-stick skillet with a tight-fitting lid
8. Parchment paper and aluminum foil (optional)
9. Stove or heat source for cooking

FAQ

• What are Dampfnudeln?Dampfnudeln are a classic German bread dumpling, often served as a dessert or main dish. Steamed to perfection, they are fluffy yeast buns.
• Can I use instant yeast instead of active dry yeast?Indeed, you can use instant yeast. Just replace it in the same quantity, and you can omit the step of proving the yeast.
• How can I ensure my Dampfnudeln are fluffy?Be certain to have the milk at a temperature of lukewarm when combining with the yeast to activate it properly. When mixing, the dough must be allowed to rise in aundrafted, warm space until it is at least double in height.
• What happens if the dough is too sticky?If the dough is excessively sticky, slowly add small quantities of flour while you knead it, until the dough reaches a smooth, elastic state.
• Can I prepare Dampfnudeln in advance?You can indeed make the dough ahead of time and keep it in the refrigerator for an overnight stay. Let it wake up and come back to room temperature. Then, let it rise again before you cook it.
• What is the best way to store leftovers?Any Dampfnudeln that are left over should be stored in an airtight container in the fridge. They’ll keep for 2 days. Reheat them very gently before serving again.
• Can I add flavor variations to the recipe?Definitely! You can introduce a whole new twist to the classic recipe by adding a dash of cinnamon or a bit of lemon or orange zest to the dough.

Dampfnudeln Recipe Substitutions and Variations

Universal flour: Use bread flour for a chewier texture; mix whole wheat and universal flour for a healthier option.
Active dry yeast. For instant yeast, use the same amount. For fresh yeast, use twice the amount.
Milk, warmed to lukewarm, can be substituted with the following:

Plant-based milks, like almond milk or soy milk, can be used to make a dairy-free version.
Cane sugar or honey (reduce quantity to taste) can be used as alternatives.
Butter without salt: For a vegan alternative, use margarine or a plant-based butter substitute.

Pro Tips

1. Ensure Yeast Activation Double-check that your milk is lukewarm (around 37-40°C or 98-104°F) to properly activate the yeast. If the milk is too hot, it can kill the yeast; too cold, and the yeast won’t activate well.

2. Dough Consistency The dough should be soft and smooth, not sticky. Adjust with small amounts of flour or milk if necessary during kneading to achieve the right consistency. This will ensure your Dampfnudeln are fluffy.

3. Proper Proofing Find a warm, draft-free area for your dough to rise effectively. If your kitchen is cool, you can warm your oven slightly, then turn it off and let the dough rise inside with the door slightly ajar.

4. Pan Selection Use a heavy-bottomed, non-stick pan to prevent the Dampfnudeln from burning. A clear lid is helpful so you can see the progress without lifting it.

5. Flavor Variations For a delightful twist, add a teaspoon of lemon or orange zest to the dough for a refreshing hint of citrus. This complements both sweet and savory topping options.