German Dessert Recipes

Dessert Dumplings Recipe

This is one of my favourite German dessert recipes.

Steamed yeast dumplings, which are known in Germany as Dampfnudeln are delicious served with vanilla sauce. Serve these to your friends and they will be begging for more! They are also a favourite with the kids too.

One word of warning though, don't take off the pan lid until they are cooked otherwise they will deflate.

Enjoy these dessert dumplings with vanilla sauce or fruit compote.

Steamed Yeast Dumplings - Dampfnudeln

Yeast dough made from:
500g wheat flour
1/2 cube (about 20g) fresh yeast
a pinch of sugar
1/8 - 1/4 litre lukewarm milk
2 eggs
80g butter
60g sugar
grated peel of 1/2 lemon
a pinch of salt

for baking:
40g butter
2 tbsp sugar
a pinch of salt
1/4 litre water or half milk, half water

Put flour in a bowl or on a board and make a well in the centre. Mix the crumbled yeast, sugar and some milk and pour into the hollow. Let the yeast mixture rise, then mix with other ingredients and knead until smooth.

Let rise again, then roll out to finger thickness and cut out small rounds with a glass or cut little portions with a spoon. Make about 20 little rounds. Let rise again.

Melt the butter in a casserole dish or pan that has a lid. Add salt, sugar and liquid. The liquid should stand 2cm high in the pan. Bring the liquid to the boil, put the little rounds in it and cover with a lid. NB If the lid doesn't close tightly, put a strip of dough around the rim to seal. Simmer gently over a medium heat for about 20 minutes. When the Dampfnudeln stop sizzling, cook for a further 10 minutes so that a crust can form.

Lift out with a spatula and serve one of my favourite German dessert recipes with fruit compote or vanilla sauce.

Alternatively, you can bake the Dampfnudeln in an open casserole dish in the oven (180-200 degrees C) for 20-25 minutes. Dampfnudeln brown on the top and are called Rohrnudeln. They taste good with vanilla sauce or just served with coffee.

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