flange5:

scriptserpent:

flange5:

scriptserpent replied to your post:
scriptserpent replied to your post:
…

I can give you the recipe if you want 🙂 I prefer it with a vanilla sauce, but my oma uses a wine sauce

Oooh, I’d love a tried and true recipe, if you don’t mind! Thank you!

 My Oma’s Dampfnudel 

(It is a bit different than what I’ve seen online and the GBBO episode, but it is delicious.) Easy to make, just takes time between rises and good arm strength for the dough.

Dampfnudel 

• 1 package of yeast
• 2/3 cup of whole milk (warm)
• ½ cup sugar  + 1 tbsp
• 1 tbsp of vanilla sugar
• 4 cup flour
• 3 eggs
• 1 lemon (zested)
• +butter for greasing pot

Milk Sauce (poaching Liquid)

• 2 cups whole milk (warm)
• 2 tsp vanilla sugar
• 1 tbsp butter melted

1. Sift flour into large bowl and make a well in the middle. In a separate bowl or measuring cup, combine the 2/3 cup warm milk and 1 tbsp sugar and mix well. Pour into well and add packet of yeast. Allow yeast to bloom (about 10 minutes).
2. Sprinkle flour from edges of well over the well. Allow to rise (about 10 minutes) (I don’t know why we do this step but oma said do it, so…)
3. Beat the 3 eggs, and combine with lemon zest, ½ cup sugar + 1 tbsp vanilla sugar. Add to flour and mix well. Beat against side of bowl until dough ball forms and the sides of the bowl are clean (you could probably do this with a dough hook, but I haven’t tried it.) Let rise under a towel until double in size. (up to 2 hours)
4. Divide the dough into apple size balls. Place at bottom of greased pot. Cover with towel and let rise until doubled. (up to 30 min)
5. Preheat oven to 350 F
6. on stove, mix together 2 cup milk, 2 tsp vanilla sugar, and 1 tbsp butter in a sauce pan and keep warm.
7. Put uncovered pot into oven for 25 minutes or until the top of the dampfnudel is golden. Pour in the milk sauce and cover with lid, cooking for additional 15 minutes. Serve warm.

My oma usually serves it with a vanilla sauce ( Dr.Oetker packets nowadays) but you can use any vanilla cream sauce recipe. She  prefers it with a sweet white wine sauce (which I would add but my recipe notes say add wine and eggs…without how much). Honestly, I think it works just fine with whipped cream and berries.

**You can also use this dough as a yeast cake base. Instead of lining in pot, put into greased baking pan and top with quartered plums (we use the Italian kind) with points upwards and pressed into dough. Let rise. Dust with cinnamon sugar (and a light grating of nutmeg if you like it) and bake at or 375 F until golden brown (30-35 min).

THANK YOU! When I make these, I will definitely tag you in the adventure!