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Dampfnudeln
German Steamed Buns
Soft, fluffy, yeasted dumplings steamed in milk and butter, traditionally served as a dessert in Bavaria. They develop a slightly crisp bottom during steaming.
๐ง ์ฌ๋ฃ
- 400 g All-purpose flour(Plus extra for dusting)
- 7 g Active dry yeast(Or 20g fresh yeast)
- 300 ml Lukewarm milk(Around 40-45ยฐC (105-115ยฐF))
- 60 g Unsalted butter(Melted, plus extra for greasing the pan)
- 50 g Granulated sugar(Plus 1 tsp for activating yeast)
- 0.5 tsp Salt
- For serving Vanilla sauce or fruit compote
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Activate the yeast: In a small bowl, combine the lukewarm milk, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
โฑ๏ธ 10 minutes - 2
Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center. Pour in the activated yeast mixture and the melted butter (reserve about 1 tablespoon for greasing the pan later). Mix with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
โฑ๏ธ 5 minutes - 3
Knead the dough: Knead the dough for about 8-10 minutes until it is smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a tiny bit of milk.
โฑ๏ธ 10 minutes - 4
First rise: Lightly grease the large bowl with a little oil or butter. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
โฑ๏ธ 1 hour - 5
Shape the Dampfnudeln: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 6 equal portions. Roll each portion into a smooth ball.
โฑ๏ธ 5 minutes - 6
Second rise: Lightly grease a heavy-bottomed pot or Dutch oven with the reserved melted butter. Place the dough balls into the pot, ensuring they have some space between them as they will expand. Cover the pot and let the dough balls rest for another 20-30 minutes to puff up slightly.
โฑ๏ธ 20-30 minutes - 7
Steam the Dampfnudeln: Pour the remaining milk (about 200ml) and the remaining sugar (about 40g) into the pot around the dough balls. Do not let the liquid cover the dough balls. Cover the pot tightly with a lid. Cook over medium-low heat for 25-30 minutes. Do NOT lift the lid during this time, as the steam is crucial for cooking the buns evenly and creating their characteristic texture. The buns should be puffed and cooked through.
โฑ๏ธ 25-30 minutes - 8
Serve: Carefully remove the Dampfnudeln from the pot. They should have a soft, steamed top and a slightly crisp, caramelized bottom. Serve immediately with warm vanilla sauce, fruit compote, or a dusting of powdered sugar.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โResist the urge to lift the lid while steaming; this is critical for proper cooking and texture.
- โThe bottom of the Dampfnudeln will caramelize slightly in the milk and butter, creating a delicious contrast in texture.
- โEnsure the milk used for activating yeast is lukewarm, not hot, to avoid killing the yeast.
- โServe immediately for the best texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Fill the dough balls with a spoonful of jam before shaping.
- For a savory version, omit the sugar in the dough and serve with gravy or a mushroom sauce.