Taste of Germany

[peterd]

[peterd]

Here is translation.

DAMPFNUDELA

4 1/2 cups less 1 tbsp. flour 1 cup plus 1 tbsp. milk
packet of yeast 1.4 oz. dash salt
2/3 cup butter or better yet clarified butter
1 to 2 eggs

Heat milk a bit and dissolve yeast. Make a well in the flour pour yeast into well Let rest 1/2 hour. Add remaining milk salt and eggs. Beat vigorously til bubbles form Knead well. Cover and put dough in a warm place Let rest 1 hour. Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes. In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch. Add dumplings arranged in one layer touching each other. Put lid on pot seal edges where lid rests with damp cloths to insure no steam escapage. Cook on med low heat about 20 mins. Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.

[peterd]

Another version

Dampfnudel


ingredients
Sweet yeast dough:
3-4 cups of flour
1 1/2 package of yeast
1cup warm milk
1/4 cup sugar
1 tsp. salt
1/4 cup shortening (butter)
2 eggs
Vanilla Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk or heavy cream
1/2 cup sugar
Brandy or rum to taste
1 teaspoon vanilla
Extra Caramel Sauce to pour over Dampfnudel:
2 cups sugar
1/2 cup warm water
1 tablespoon unsalted butter
1/2 CUP maple syrup
1/2 cup heavy cream
Dash vanilla


directions

1

In food Processor combine flour, yeast, sugar, salt. Add soft butter and eggs and warm milk. Mix with a few on and off turns till you have a ball on the metal blade. Add more milk if it is too dry or more flour if too wet. Keep the dough at room temperature and let it rise for an hour or so, knead again roll out cut with a glass in rounds and let rise again.

2

For Sweet Dampfnudel:

3

Take a heavy pot, melt butter in it, add some sugar, brown it and add a little milk. Cover and cook for 10-15 min on very low. Do not pick lid up during the first 10 minutes or so in order to allow them to rise. Put a little caramel sauce on each of the Dampfnudels.

4

Salty Dampfnudel:

5

Put butter, salt and water in the bottom of the pot rather than the sugar etc.

6

Vanilla Sauce: Melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles. Then gradually add 1 cup of the milk or cream, stirring until thick. Add the sugar, brandy or rum, and vanilla.

7

Caramel sauce: In a saucepan mix 2 cups of the sugar with 1/4 cup of the water. Very gradually add the remaining water. Boil until smooth. Add the butter, syrup, cream, and vanilla. Continue boiling until thick.