Bavarian Caramelized Steamed Bun — Dampfnudel
Bavarian steamed sweet dumpling, pillowy yeasted bun cooked in a covered pan with milk until the base caramelises, served with warm vanilla sauce.
German
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 240g bread flour, 30g sugar, yeast, and salt in a bowl. Add 120ml warm milk, 2 egg yolks, softened butter, and lemon zest. Mix to soft dough, knead 5 minutes until smooth and elastic. Place in oiled bowl, cover, prove 1 hour until doubled.
Steam 1
While dough rises, heat 360ml milk with vanilla seeds until steaming. Whisk 4 egg yolks, 50g sugar, and cornflour until pale. Pour hot milk into yolks whisking constantly, return to pan, whisk over low heat 3–4 minutes until thickened to custard. Keep warm.
Build
Knock back risen dough and divide into 4 equal balls. Roll smooth between oiled palms. Place on floured tray, prove 15 minutes until puffy.
Steam 2
Combine 240ml milk, 30g butter, and 2 tbsp sugar in a 20cm heavy pan with tight-fitting lid. Heat over medium 2 minutes until butter melts and milk steams. Lower all 4 dumplings into milk spaced apart. Cover tightly, reduce heat to low, cook 22–26 minutes without lifting lid until bases are deep golden and caramelised.
Plate
Transfer dumplings to warm bowls caramelised side up. Dust lightly with icing sugar and pour warm vanilla sauce generously around them. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.