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.
Whipping or double cream can be used in place of milk in the vanilla sauce. Rum can be used in place of brandy.
I almost burned my kitchen making this - 22 Sep 2018 (Review from Allrecipes US | Canada)
I have made dampfnudeln many times but lost my original recipe so I used this one for the savory version. It's spot on except I would use less yeast next time. They were a bit too light. I would recommend one packet of yeast for up to 12 servings. Overall, these things are delicious and worth the effort. - 14 Mar 2018 (Review from Allrecipes US | Canada)
This recipe needs to be a lot better written. Do NOT use "a big pot"! Dampfkupal is made in a larger pan, flat and wide and covered when cooking.. The variance to amount of flour can't be overstated or you get sticky glob with most all-purpose flour. The brandy amount also needs revision as it is absent in the cooking detail, mead makes a great alternative. Adding milk after the sugar browns creates instant hard candy, so preheat and add slowly. This is a great recipe, but the instructions are poor. - 05 Oct 2017 (Review from Allrecipes US | Canada)