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Dampfnudeln: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets

¼ cup warm water (110°F)
2 teaspoons active dry yeast
23 cup sugar
1 ¼ cups warm milk
½ cup butter melted
2 eggs slightly beaten
<sup>1</sup>&frasl;<sub>8</sub> teaspoon salt
5 cups all-purpose flour
½ cup butter
23 cup sugar
1 cup milk
500 milliliters milk
12 tablespoons chilled milk
40 grams sugar
4 egg yolks
2 tablespoons starch
1 vanilla bean

Cooking Instructions

1) To make dough, in a large bowl, combine water, yeast and 2 teaspoons sugar; stir until yeast dissolves. Let stand 5 minutes or until foamy. Stir in remaining sugar, milk, butter, eggs, and salt.

2) Beat in 2 cups flour until smooth. Cover and let stand 10 minutes. Stir in enough remaining flour to make a medium-soft dough (add more flour if needed).

3) Shape dough into 16 balls. Cover and let rise until doubled in bulk, 30 to 45 minutes.

4) Melt butter in an electric skillet, Dutch oven, or a shallow, heavy stovetop casserole with a tight-fitting lid. Add sugar. Stir over medium heat until sugar is lightly browned. Stir in milk. Arrange raised dumplings side by side over sauce in pan. Drape a damp cloth over pan; place lid on pan

5) Cook dumplings at 225°F in electric skillet or over medium heat 30 minutes; do not lift lid during cooking. Serve dumplings with vanilla custard. Makes 16 dumplings.

6) For Sauce: Bring 500ml milk to a boil. Blend in sugar, egg yolks, starch, and the scraped out vanilla seed with the 12 tablespoons of chilled milk.

7) Now combine the mix with the milk on the stove and while continuously stirring, bring to a boil again. Remove from the heat and serve with the Dampfbuchteln. Optionally serve with cinnamon sugar sprinkled on top.

NOTE: Variation: Substitute stewed plums or other stewed fruit for custard.

Also vanilla sauce from Recipe doubled so it would serve 4.

Annette Wolter and Christian Teubner; HPBooks Best of International Cooking; 1984

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