By: Nils Hilleson

Ingredients:

Dough:

• 3 C flour
• 1/4 C sugar
• 3 tsp dry yeast
• 1 tsp salt
• 1 C warm milk
• 2 eggs
• 1/4 C butter, softened

Poaching liquid:

• 3 tbs butter
• 1/4 C sugar
• 1 C milk

Steps:

• Blend 3 C flour, 1/4 C sugar, yeast and salt in a stand mixer
• Add warm milk, 2 eggs and 1/4 C softened butter into stand mixer and mix until dough forms a ball
• Transfer to a bowl and let rise for 1 hour
• Knead dough, cut into 8 pieces and allow 30 minutes to rise
• Melt 3 tbs butter in a heavy pot over medium heat
• Add 1/4 C of sugar until browned (about 5 minutes)
• Add 1 C milk
• Arrange dough into the pot
• Cover and cook at low heat for 10-15 minutes
• Add sauces of your choice

My dad makes Dampfnudel around December most years so I thought it’d be good to learn how to make it. I also made a vanilla and caramel sauce to add to the Dampfnudel but people add different things to it; I did see multiple other Dampfnudel recipes that use vanilla sauce though.

Dampfnudel isn’t always sweet and can be made savory but I’ve never had a savory Dampfnudel. I didn’t realize how much waiting is involved in making Dampfnudel. I really like Dampfnudel because of how sweet I make it and how soft it is.

I decided to do this since, to my knowledge, Dampfnudel seems relatively unknown and I really like it so I think more people should know about it.

This is a modified recipe from my parents recipe.