Dampfnudeln

🔥 Prep

• Measure out 500 g flour into a large mixing bowl.
• Warm 250 ml milk to about lukewarm (around 35‑40 °C) – do not boil.
• Crumble 20 g fresh yeast into the warm milk and stir in 50 g sugar until dissolved.
• Melt 50 g butter and let it cool slightly.

🔥 Cook

• 1. Add the yeast‑milk mixture and melted butter to the flour, then knead into a smooth, elastic dough for about 8‑10 minutes until it pulls away from the sides of the bowl.
• 2. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45‑60 minutes, or until doubled in size.
• 3. Punch down the risen dough and divide it into 8 equal pieces (about 80‑90 g each); shape each piece into a smooth ball.
• 4. Place the balls seam‑side down in a greased steamer basket or a pot with a fitted lid, leaving space between them for expansion.
• 5. Bring water in the pot to a rolling boil, then reduce to a low simmer (just enough to keep steam steady) and cover tightly.
• 6. Steam the buns for 20‑25 minutes over low heat, avoiding opening the lid during the first 15 minutes to prevent collapse.
• 7. After steaming, turn off the heat and let the Dampfnudeln sit, covered, for 5 minutes before removing them from the basket.

🔥 Serve

• Dust the warm Dampfnudeln lightly with powdered sugar or serve with a drizzle of vanilla sauce.
• Accompany with fresh berries, apple compote, or a dollop of whipped cream for a traditional touch.
• Enjoy them straight from the steamer while they are soft and fluffy.