How to Make Authentic German Dampfnudel with Creamy Vanilla Sauce

Simple Summary

Dampfnudel with Vanilla Sauce is a delightful German dessert featuring pillowy steamed yeast dumplings served with a rich, creamy vanilla sauce. This comforting dish combines the warmth of freshly baked bread with the indulgence of sweet vanilla.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes (including rising time)
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the Dampfnudel:

• 500g all-purpose flour
• 7g active dry yeast
• 60g sugar
• 250ml lukewarm milk
• 60g unsalted butter, softened
• 1 large egg
• 1/4 tsp salt
• 50g unsalted butter (for cooking)
• 100ml water (for cooking)
• 2 tbsp sugar (for cooking)

For the Vanilla Sauce:

• 500ml whole milk
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 4 egg yolks
• 60g sugar
• 2 tbsp cornstarch
• Pinch of salt

Instructions

1. In a large bowl, mix the flour and yeast.

2. In a separate bowl, whisk together the lukewarm milk, 60g sugar, softened butter, egg, and salt.

3. Pour the wet ingredients into the flour mixture and knead for about 10 minutes until you have a smooth, elastic dough.

4. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

5. Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball.

6. In a large, lidded pan, melt 50g butter. Add 100ml water and 2 tbsp sugar, stirring to combine.

7. Place the dough balls in the pan, leaving some space between each. Cover and let rise for another 20 minutes.

8. Cook the dumplings over medium-low heat for about 30 minutes without lifting the lid. The bottoms will caramelize, and the tops will steam.

9. While the dumplings cook, prepare the vanilla sauce. In a saucepan, heat the milk with the vanilla bean (if using) until just simmering.

10. In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt.

11. Slowly pour half of the hot milk into the egg mixture, whisking constantly.

12. Pour this mixture back into the saucepan with the remaining milk, whisking constantly over medium heat until the sauce thickens, about 5 minutes.

13. Remove from heat, stir in vanilla extract if using, and strain through a fine-mesh sieve.

14. Serve the Dampfnudel warm with the vanilla sauce poured over the top.

Chef's Notes

• For best results, use a heavy-bottomed pan with a tight-fitting lid to cook the Dampfnudel.
• The dough can be prepared the night before and left to rise slowly in the refrigerator.
• If you don't have a vanilla bean, use high-quality vanilla extract for the best flavor.
• Leftover Dampfnudel can be stored in an airtight container for up to 2 days and reheated gently in the microwave.

Nutritional Info

Per serving (2 Dampfnudel with sauce): Approximately 550 calories. This dessert is a good source of calcium and protein from the milk and eggs. While indulgent, it provides energy from complex carbohydrates and contains some beneficial nutrients from the dairy ingredients.

Serving Suggestions

Serve Dampfnudel as a dessert after a hearty German meal like Schnitzel or Sauerbraten. For a complete dessert experience, pair with a small scoop of vanilla ice cream or a dollop of whipped cream. A cup of strong coffee or a glass of sweet Riesling wine complements the flavors beautifully. Garnish with a sprinkle of powdered sugar or a few fresh berries for an elegant presentation.