Moms Cookbook
Dampfnudeln
Bavarian steamed yeast dumplings cooked in caramelised cinnamon milk in a tightly lidded pot. Serve with vanilla sauce and cinnamon sugar. Serves 4.
- Makes
- 4 servings
Instructions
Instructions
Place the flour in a mixing bowl and make a well in the center.
Crumble the yeast into the well and sprinkle 50 g of the sugar over it.
Dissolve 25 g butter in 125 ml lukewarm milk. Pour the mixture over the yeast and stir together with the egg. Make sure the milk and butter mixture is only lukewarm so that the egg does not cook.
Cover and leave the starter to rise for about 15 minutes.
Add a pinch of salt and knead everything with dough hooks until a smooth dough forms.
Cover again and leave to rise for another 30 minutes or slightly longer, until the dough has increased noticeably in size.
Form the dough into approximately fist-sized dumplings. Place them on a floured surface, cover, and leave to rise for another 15 minutes.
Melt the remaining 25 g sugar in a wide, shallow pot. Be careful not to let the sugar become too dark.
Add the remaining 25 g butter and allow it to melt.
Pour in the remaining 375 ml milk. Add 1 tsp cinnamon and bring to a boil.
Place the dumplings into the milk. Cover the pot tightly with a well-fitting lid.
Cook the dumplings over medium heat for about 30 minutes without opening the lid.
Serve with vanilla sauce, cinnamon sugar, or wine foam sauce.
Notes
Note
The sugar, butter and milk are split between the dough and the pot: 50 g sugar, 25 g butter and 125 ml milk go into the dough; 25 g sugar, 25 g butter and 375 ml milk go into the pot.
Don't open the lid
According to Oma, opening the lid while they cook is the end of the Dampfnudeln. The lid must fit tightly (traditionally with a damp tea towel wrapped around the rim).
Variations
Roll the dumplings in whole poppy seeds, or put a little jam, an apricot or a plum in the middle of the dough. Also good with wine foam sauce (more work).