Dampfnudel
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,
water,
yeast,
salt,
butter or
margarine, 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.
Serving
Dampfnudels are typically served as a main dish with savoury accompaniment such as
cabbage, salad,
gherkins,
potato 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.
