About this recipe:Dampfnudeln are sweet or savoury poached rolls from Germany. This recipe is for the sweet variety, eaten for a decadent dessert with vanilla and caramel sauce. I fell in love with these during my time in Germany.
375g plain flour, or more as needed
50g caster sugar
1 1/2 (7g) packets dried active baking yeast
1 teaspoon salt
240ml warm milk
55g butter, softened
45g butter, or as needed
50g caster sugar, or as needed
240ml milk, or as needed
30g unsalted butter
2 tablespoons plain flour
100g caster sugar
1 teaspoon brandy, or to taste
1 teaspoon vanilla extract
400g caster sugar
120ml warm water, divided
120ml maple syrup
120ml whipping cream
1 tablespoon unsalted butter
1 dash vanilla extract, or to taste
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Blend 375g flour, 50g sugar, yeast and salt in a food processor. Add warm milk, eggs, and 55g 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 biscuit cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
For the poaching liquid, melt 30g butter in a heavy saucepan over medium heat; cook and stir 50g sugar into butter until browned, about 5 minutes. Add 240ml milk to butter-sugar mixture. Arrange dough circles in the pan; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
For the vanilla sauce, melt 30g unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 240ml milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 100g sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
For the caramel sauce, mix 400g sugar and 60ml warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining 60ml of 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.
Whipping or double cream can be used in place of milk in the vanilla sauce. Rum can be used in place of brandy.