Sweet or Savory Dampfnudel


Fell in love with these during my time in Germany and I've craved it on a regular basis since.

close up view of Savory Dampfnudel in a pot
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 35 mins
8 rolls



  • 3 cups all-purpose flour, or more as needed

  • ¼ cup white sugar

  • 1 ½ (.25 ounce) packages active dry yeast

  • 1 teaspoon salt

  • 1 cup warm milk

  • 2 eggs

  • ¼ cup butter, softened

Poaching Liquid:

  • 3 tablespoons butter, or as needed

  • ¼ cup white sugar, or as needed

  • 1 cup milk, or as needed

Vanilla Sauce:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • ½ cup white sugar

  • 1 teaspoon brandy, or to taste

  • 1 teaspoon vanilla extract

Caramel Sauce:

  • 2 cups white sugar

  • ½ cup warm water, divided

  • ½ cup maple syrup

  • ½ cup heavy whipping cream

  • 1 tablespoon unsalted butter

  • 1 dash vanilla extract, or to taste


  1. Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.

  2. Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.

  3. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.

  4. Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.

  5. Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.

Cook's Note:

Shortening can be substituted for the butter, if desired. Heavy whipping cream can be used in place of milk in the vanilla sauce. Rum can be used in place of brandy.

Use more milk in the dough if too dry and more flour if too wet.

For a savory dampfnudel: Put butter, salt, and water in the bottom of the heavy pot in Step 2 rather than the sugar.

Editor's Note:

Nutrition data for this recipe includes the full amount of dough and poaching liquid. The actual amount consumed will vary.

Nutrition Facts (per serving)

769 Calories
24g Fat
131g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 769
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 71%
Cholesterol 112mg 37%
Sodium 427mg 19%
Total Carbohydrate 131g 48%
Dietary Fiber 2g 6%
Total Sugars 91g
Protein 11g
Vitamin C 0mg 2%
Calcium 150mg 12%
Iron 3mg 17%
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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