Dampfnudeln
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Dampfnudeln in an airtight container in the refrigerator.
Reheat gently in a microwave or steam for a few minutes until warmed through.
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