dampfnudel dough ()
Dampfnudel Ingredients:
1 teaspoon active dry yeast
2 tablespoon sugar
½ cup warmed milk
2 tablespoons melted butter
1 ¾ cups all purpose flour
¼ teaspoon salt
1 egg
Cooking Liquid Ingredients:
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons sugar
“Make the Dampfnudel:”
Activate your yeast by mixing it with the warmed milk and sugar. Let it stand 5-10 minutes.
Mix together the remaining dough ingredients and add in the yeast mixture, knead for a few moments and leave to rise in a warm spot for an hour.
Divide the dough into four pieces and form them into round balls by rolling in your hand.
Let the dough rise for a second time, one hour. This is a great time to make the vanilla sauce.
Mix the cooking liquid (milk, butter, sugar) in a deep pan with a lid. Heat on medium-high on the stove.
Once the cooking liquid is thoroughly combined, place the 4 dough balls into the pan and cover. Let it cook for 20 minutes and then remove the lid. Check that there is still some liquid. Cook for another 3-5 minutes as the bottom caramelizes.
Serve in a bowl topped with vanilla sauce.
Vanilla Sauce Ingredients:
1 cup milk or cream
2 tablespoons sugar
1/2 vanilla bean pod (seeds)
1 teaspoon cornstarch
1 egg yolk
optional: poppy seeds for topping
“Make the Vanilla Sauce:”
Mix together milk, sugar, and vanilla. Bring to the boil.
Take a small amount out of the pot, mix with the cornstarch, and add back into the pot. Bring it back to the boil.
Remove from heat and whisk in the egg yolk.
Pour over warm dampfnudel, and top with poppy seeds.
