Dampfnudel is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace). It is a typical dish in southern Germany.
Ingredients and preparation
Dampfnudeln are made from a dough composed of white flour
, and sometimes also eggs
and a little sugar
. The dough is formed into balls about the size of an egg or a fist, left to rise and then cooked in a closed pot, preferably a high-rimmed iron pan with a lid, with milk
and butter (or salt water and fat) until a golden brown crust forms at the bottom after the liquid has evaporated. The tops remain white.
Dampfnudels are typically served as a main dish with savoury accompaniment such as cabbage
, salad, gherkins
soup, lentil soup, or mushrooms
in white sauce. They can also be served as a dessert with vanilla
custard, jam, or boiled fruit. In Bavaria and the Palatinate, however, Dampfnudels are traditionally served as the main dish even when sweet.