Dampfnudel

By Chef Eddy Van Damme

Prep Time:

20m

Yield:

8 dampfnudels

Plan for:

15 minutes to steam

2 hours proofing time

What’s a Dampfnudel? Fans of the Great British Baking Show might recognize this recipe. Dampfnudels are a German specialty that can be served as a savory roll or as a sweet bun with caramel or vanilla sauce. Chef Eddy steams these pillowing buns in a pot instead of being baked, which creates a very tender result. A must-try that your family will love!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Dough

3/4 cup milk (room temperature 72-75°F)
3 tablespoons instant yeast
2 large eggs, room temperature
2 teaspoons vanilla extract
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
3 1/2 cups all-purpose flour*
2 teaspoons salt
5 tablespoons unsalted butter, soft

To Steam Dampfnudels

4 tablespoons unsalted butter
1 cup milk
1/3 cup Imperial Sugar Extra Fine Granulated Sugar

Caramel Sauce

1/2 cup whipping cream
1/4 cup Imperial Sugar Dark Brown Sugar
1 tablespoon unsalted butter
1 teaspoon vanilla

Vanilla Sauce

1/2 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Pour milk in a bowl large enough to hold all ingredients. Add yeast and stir until nearly dissolved. Add eggs, vanilla, and sugar.
Place flour on top followed by salt.
Using a dough hook mix until dough is elastic and smooth, about 5-7 minutes on medium speed or worked by hands. If dough is too soft, add a small amount of flour.
Add butter to dough and knead until fully incorporated.
Cover bowl with plastic food wrap and set in a warm place (top of refrigerator or in oven which was turned on for a few minutes) and allow dough to rise until doubled in volume, about 60 minutes.
Remove dough from bowl; this will make the dough collapse and is normal and is required. Cut dough into 8 equal pieces and shape round. Cover with plastic food film and set aside.
Add 4 tablespoons butter in a pot with an approximate diameter of 10-inches. Place on heat until butter is melted. Remove from heat and add 1 cup milk and 1/3 cup sugar. The mixture should feel slightly lukewarm. If needed, heat slightly.
Place dough balls inside pot and cover with lid. Let buns rise for about 45 minutes or until nearly doubled in size.
Once buns are ready place pot on a heat source set on low. Milk mixture should barely simmer during the cooking process.
Steam buns for about 15 minutes just until the buns are cooked all the way through. You may need to remove one bun and cut it open gently with a serrated knife to check for doneness.
For caramel sauce bring to a boil whipping cream, brown sugar, and butter. Boil for 2 minutes or until slightly thickened and remove from heat. Add vanilla.
For vanilla sauce whisk together whipping cream, sugar, and vanilla until combined.
Place dampfnudels on a plate and pour caramel sauce over them. Surround with vanilla sauce and berries (optional).