Traditional German Breakfast| Fluffy Dampfnudeln with Vanilla Sauce Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty taste.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can enhance flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan-friendly and adds fiber.

Start with lukewarm milk.

Add sugar to the milk and then add fresh yeast; mix together.

Put white spelt flour into a mixing bowl.

Pour the milk mixture into the flour.

Cover and let it rest for about 15 minutes to activate the yeast.

Add eggs to the mixture and mix with a dough hook.

Incorporate room temperature butter into the mixture.

Add a pinch of salt after mixing the dough together.

Form the dough into a ball and place it back in the bowl; cover and let it rise at room temperature for about 1.5 hours until doubled in size.

Cut the dough into six equal pieces.

Form each piece into a ball by pulling the sides down and pushing them together to create tension.

Let the formed balls rest at room temperature and cover for another hour.

Prepare a fresh vanilla sauce by mixing corn starch with egg yolks and a little milk until smooth.

Scrape out a vanilla bean and add it to a pot with milk and sugar; bring to a boil while stirring.

Add the egg and corn starch mixture to the boiling milk and whisk until thickened, about 2 minutes; cover to prevent skin from forming.

After the dough has risen for about 45 minutes, place a Dutch oven on the stove with some milk and a tablespoon of sugar.

Gently place the dumplings into the Dutch oven without deflating them.

Bring the milk to a boil, then cover and lower the heat to the lowest setting; cook for 30 minutes without opening the lid.

After 30 minutes, turn off the heat and let it sit for another 5 minutes before opening the lid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens