📝 About This Recipe
Transport yourself to a cozy German kitchen with these pillowy, cloud-like Hefeklöße, a beloved staple of Central European comfort food. Traditionally steamed rather than boiled, these yeast dumplings boast a remarkably light and airy texture that perfectly absorbs rich sauces or melted butter. Whether served as a sweet dessert with vanilla sauce or a savory side to a hearty roast, they represent the pinnacle of traditional home cooking.
🥗 Ingredients
The Yeast Starter (Vorteig)
- 2 tablespoons All-purpose flour (taken from the total flour amount)
- 21 grams Fresh yeast (or 1 packet (7g) of active dry yeast)
- 250 ml Whole milk (lukewarm, around 37°C (98°F))
- 1 teaspoon Granulated sugar (to feed the yeast)
The Main Dough
- 500 grams All-purpose flour (sifted for extra lightness)
- 60 grams Unsalted butter (melted and cooled slightly)
- 1 large Egg (at room temperature)
- 50 grams Granulated sugar (for a slightly sweet dough)
- 1/2 teaspoon Salt
- 1 teaspoon Lemon zest (finely grated, optional for aroma)
For Serving (Classic Sweet Style)
- 2 cups Blueberries or Plums (stewed into a compote)
- 1 cup Vanilla sauce (warm custard)
- 2 tablespoons Poppy seeds (ground)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Sift the 500g of flour into a large mixing bowl and create a deep well in the center.
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2
Prepare the 'Vorteig' (starter) by crumbling the yeast into the well. Pour in the lukewarm milk, the teaspoon of sugar, and 2 tablespoons of the flour. Stir gently in the well and let it sit for 15 minutes until it becomes frothy and bubbly.
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3
Add the remaining sugar, melted butter, egg, salt, and lemon zest to the bowl.
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4
Knead the dough using a stand mixer with a dough hook or by hand for about 10 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl.
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5
Cover the bowl with a clean, damp kitchen towel and let the dough rise in a warm, draft-free place for about 45-60 minutes, or until it has doubled in size.
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6
Punch the dough down gently and turn it onto a lightly floured surface. Divide the dough into 8 to 10 equal portions (about 80-90g each).
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7
Roll each portion into a smooth, tight ball using the palm of your hand in a circular motion on the counter.
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8
Place the balls on a floured tray, cover them, and let them proof for another 20-30 minutes. They should look noticeably puffy.
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9
Prepare your steamer. If using a pot with a steamer insert, bring water to a boil, then reduce to a simmer. Grease the steamer surface lightly with butter to prevent sticking.
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10
Place the dumplings into the steamer, ensuring they have plenty of space (at least 2 inches apart) as they will expand significantly.
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11
Cover tightly and steam for 20 minutes. CRITICAL: Do not open the lid during the steaming process, or the dumplings will collapse and become 'sitzengeblieben' (heavy and flat).
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12
After 20 minutes, turn off the heat. Slightly crack the lid for 2 minutes before removing the dumplings to allow them to adjust to the temperature change.
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13
Remove the dumplings and immediately prick them once or twice with a toothpick to let steam escape, preventing them from shrinking.
💡 Chef's Tips
Ensure your milk is lukewarm, not hot; temperatures above 43°C (110°F) will kill the yeast. If you don't have a steamer, you can tie a linen cloth over a pot of boiling water and place the dumplings on the cloth, covered with a large inverted bowl. For a savory version, omit the lemon zest and half the sugar in the dough. Avoid drafts during the rising stages, as yeast dough is sensitive to temperature fluctuations. Leftover dumplings can be sliced and pan-fried in butter the next day for a delicious crispy-soft contrast.
🍽️ Serving Suggestions
Serve warm drizzled with homemade vanilla bean sauce and a dusting of poppy seeds. Pair with a hot blueberry or dark cherry compote for a classic 'Heidelbeeren' style. For a savory main, serve alongside a German Pot Roast (Sauerbraten) with plenty of gravy. Accompanied by a glass of cold milk or a light Riesling dessert wine. Top with browned butter and cinnamon sugar for a simple, rustic treat.