Thursday, February 6, 2014


This German dessert is best served on a cold evening in the winter.  It'll both warm you up and fill you up.  And the vanilla sauce is absolutely delightful.

Yield: 12 servings


  • Dampfnudel
    • 500 g flour
    • 20 g yeast
    • 50 g sugar
    • 7 g wheat gluten
    • 1/2 tsp salt
    • 1 egg
    • 250 ml milk
    • 80 g melted butter
  • 100 g butter
  • 125 ml milk
  • 4 tbsp sugar
  • Vanilla Sauce
    • 2 egg
    • 8 tbsp sugar
    • 3 tbsp corn starch
    • 3 tbsp vanilla extract
    • 1 liter milk
  • Cinnamon, to taste


  1. To make the dough, combine the flour, yeast, sugar, gluten, salt, egg, milk, and melted butter.  Knead for five minutes.  Cover and let rise in a warm place until doubled.
  2. Punch the dough down.  Roll into 12 balls.
    • In the picture you'll see that I did 8.  They are pretty filling, and 12 will give more appropriate servings.
  3. Melt the butter in a pot.  Add the milk and sugar, and stir together until the sugar is disolved.  Place the dampfnudel balls on top.  Cover and cook over lowheat until all of the milk has been absorbed and the sides & bottoms of the balls are lightly browned.
  4. Meanwhile, to make the vanilla sauce, mix the egg, sugar, corn starch, and vanilla extract in a saucepan.  Whisk in the milk.  Cook over medium heat until it boils and thickens.  Be cautious as it will burn easily so you must whisk it continuously.  It will also boil up to double the volume, so use a large pot.
  5. To serve, place a cooked ball on a plate and drizzle with vanilla sauce.  Sprinkle with cinnamon and serve hot.

Adapted from Aromatic Kitchen.

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