Snacks & baking
Dampfnudel
Dampfnudel is a risen sweet bun steamed in a pot with milk and butter, whose base turns golden and crisp. Often served plain or with jam and vanilla custard, it is typical of Bavaria and the Palatinate.
Ingredients
Ingredients
Optional extras
On the side
Nutrition facts
491 kcal per serving
- Protein
- 14.6 g
- Carbohydrates
- 66.5 g
- of which sugars
- 21.9 g
- Fat
- 17.5 g
- Fiber
- 2.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Dissolve the yeast in the lukewarm milk with a spoonful of sugar and let it foam for 10 minutes.
- In a mixing bowl, combine the flour, the remaining sugar, the salt and the zest, then add the egg, the yeast mixture and the melted butter.
- Knead for 10 minutes until you have a smooth, elastic dough, then cover and let it rise for 1 hour until doubled.
- Divide the dough into 8 balls, make a small hollow in the centre of each and fill with a spoonful of jam before sealing.
- In a heavy-bottomed pot, melt the butter and pour in the milk, then arrange the balls side by side, seam side up.
- Cover tightly and cook over medium heat for 15 minutes without lifting the lid, until the base is golden.
- Lower the heat, cook for another 10 minutes covered, then serve immediately with the vanilla custard.
Variations and tips
Yeast-free version. Replace the yeast with 1 sachet of baking powder and let the dough rest for only 20 minutes.
More ideas
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Germany
Germany
Germany
Germany
Germany
Germany
Germany
Germany
Original Ecomely recipe.