📝 About This Recipe
A cornerstone of Bavarian soul food, Dampfnudeln are pillowy, sweet yeast rolls that occupy the magical space between a steamed bun and a pan-fried pastry. Traditionally served during Oktoberfest and cozy fall festivals, these buns are cooked in a sealed pot with milk and sugar, creating a cloud-like top and a signature 'Krusti'—a caramelized, salty-sweet bottom crust. This dish is a warm, comforting hug in a bowl, perfect for chilly autumn evenings.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 7 grams Active dry yeast (one standard packet)
- 250 ml Whole milk (lukewarm, about 100°F/38°C)
- 60 grams Granulated sugar
- 80 grams Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt
The Steaming Liquid
- 150 ml Whole milk
- 40 grams Unsalted butter
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt (essential for the salted crust)
Vanilla Sauce (Vanillesauce)
- 500 ml Whole milk
- 1 piece Vanilla bean (split and seeds scraped)
- 4 large Egg yolks
- 50 grams Granulated sugar
- 1 teaspoon Cornstarch (optional, for a slightly thicker sauce)
👨🍳 Instructions
-
1
In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the lukewarm milk. Let it sit for 5-10 minutes until it becomes frothy.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the flour, remaining sugar, lemon zest, and salt. Create a well in the center.
-
3
Pour the yeast mixture, melted butter, and egg into the well. Mix by hand or with a dough hook on low speed until a shaggy dough forms.
-
4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in the mixer) until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
-
5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
-
6
Punch down the risen dough and divide it into 12 equal pieces (approx. 70-80g each). Roll each piece into a smooth, tight ball.
-
7
Place the balls on a floured surface, cover with a cloth, and let them rest for another 20-30 minutes to proof.
-
8
Prepare the steaming liquid: In a wide, heavy-bottomed pot with a tight-fitting lid (a Dutch oven is perfect), combine the milk, butter, sugar, and salt. Heat over medium until the butter is melted.
-
9
Carefully place the dough balls into the pot, leaving space between them as they will expand significantly. You may need to cook in two batches if your pot is small.
-
10
Cover the pot with the lid. Once you hear the liquid bubbling, reduce the heat to low. Cook for 25-30 minutes without EVER opening the lid—this is crucial to prevent the buns from collapsing.
-
11
While the buns cook, make the vanilla sauce: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla seeds in a saucepan until simmering. Slowly temper the hot milk into the egg mixture, then return everything to the pan and cook over low heat, stirring constantly, until thickened enough to coat a spoon.
-
12
After 25-30 minutes, you should hear a light sizzling sound from the pot—this means the milk has evaporated and the crust is forming. Remove from heat and let sit for 2 minutes before opening the lid.
-
13
Carefully lift the lid (ensure no condensation drips onto the buns) and use a spatula to lift the Dampfnudeln, revealing the golden-brown crust on the bottom.
💡 Chef's Tips
The Golden Rule: Never open the lid during the 25-30 minute steaming process, or the temperature drop will cause your beautiful buns to deflate. Use a glass lid if possible; this allows you to monitor the rise and the liquid level without breaking the seal. If the bottom crust isn't golden enough, increase the heat slightly for the last 2 minutes of cooking until you hear a distinct frying sizzle. For a savory version, omit the sugar and lemon zest from the dough and serve with potato soup or goulash.
🍽️ Serving Suggestions
Serve warm in a shallow bowl submerged in a generous pool of the homemade vanilla sauce. Pair with a side of warm Zwetschgenröster (Austrian plum compote) or spiced apple sauce for a tart contrast. Dust lightly with powdered sugar and a pinch of cinnamon for an extra festive touch. Enjoy with a cup of hot coffee or a glass of dessert Riesling to complement the creamy vanilla notes.