Dampfnudel is a sweet roll typically eaten for dessert.
Dampfnudel is a bread that originates from Germany. It is said that it was named after the Dampfnudeltor gates when the Swedish troops arrived and demanded ransom during the Thirty Years War. Baker Johannes Muck, along with his wife and apprentices, made 1,286 Dampfnudels to feed the Swedish troops. Because of this, their village was spared from extortion from the Swedish soldiers.
Ingredients
Dough
3 cups all-purpose flour, or more as needed
1/4 cup white sugar
1 1/2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup warm milk
2 large eggs eggs
1/4 cup butter, softened
Poaching Liquid
3 tablespoons butter, or as needed
1/4 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
1/2 cup white sugar
1 teaspoon brandy, or to taste
1 teaspoon vanilla extract
Caramel Sauce
2 cups white sugar
1/2 cup warm water, divided
1/2 cup maple syrup
1/2 cup heavy whipping cream
1 tablespoon unsalted butter
1 dash vanilla extract, or to taste
Instructions
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.
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.
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.
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.
Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
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