Fell in love with these during my time in Germany and Ive craved it on a regular basis since
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs 35 mins
Ingredients
Instructions
Blend 3 cups flour
1/4 cup white sugar
yeast
and salt in a food processor. Add warm milk
eggs
and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise
about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise
about 30 minutes.
Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned
about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through
10 to 15 minutes.
Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles
1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture
cooking and stirring until thickened
3 to 5 minutes. Stir 1/2 cup sugar
brandy
and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms
2 to 3 minutes.
Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved
about 5 minutes. Very gradually add remaining water
stirring constantly
until mixture is smooth
2 to 4 minutes. Mix maple syrup
cream
1 tablespoon unsalted butter
and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms
about 5 minutes.
Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
Recipe Tips
You can use shortening instead of butter
heavy whipping cream instead of milk
and rum instead of brandy.If the dough is too dry
stir in more milk. If it's too wet
use mix in more flour.For a savory dampfnudel: Put butter
salt
and water in the bottom of the heavy pot in Step 2 rather than the sugar.
Editor's Note:
Nutrition data for this recipe includes the full amount of dough and poaching liquid. The actual amount consumed will vary.
