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Dampfnudeln with Plum Compote | Fluffy & Fruity
(0)
60 min
Under an hour
Knuspr-Küche
Luftig-fluffige bayerische Dampfnudeln mit feiner Karamellkruste, serviert mit warmem, zimtigem Zwetschgenröster – ein traditioneller Spätsommer-Klassiker.
Preparation method
Prepare yeast dough & Dampfnudeln
Dissolve the fresh yeast in 200 ml of lukewarm milk with 1 tsp of sugar and let rest for 10 minutes until small bubbles form.
Put the wheat flour into a bowl, make a well in the center, and add the yeast milk, egg, 40 g of sugar, a pinch of fine table salt, and 40 g of soft butter. Knead everything into a smooth, elastic dough, cover, and let rise in a warm place for about 45–60 minutes until doubled in volume.
Briefly knead the dough on a lightly floured work surface and divide into 4 equal pieces. Shape the pieces into round dumplings and let rise, covered, for another 15 minutes.
Chef's tip
Important: Never remove the pan lid during the entire steaming time, otherwise the fluffy Dampfnudeln will collapse.
It is best to use a pan with a glass lid – this allows you to perfectly monitor the formation of the delicate sugar crust on the bottom of the pan.
Ingredients
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