Dampfnudeln is a traditional German steamed buns recipe. The recipe version on a bed of fruit has been passed down from my mother, and it holds a special place in my heart. It’s uncommon elsewhere, but we enjoyed it frequently, especially during the colder seasons. My mother typically used bread dough for this dish, preparing it on baking days when our coal oven was nice and hot.
Dampfnudeln makes a fantastic holiday breakfast or brunch treat. While the original German Dampfnudeln recipe is backed with milk and butter, you’ll find it equally delicious with fruit. If you’re a fruit lover like us, I highly recommend trying the fruit version – it’s incredibly tasty.
You can use any dough for this recipe – bun, dinner rolls, sandwich bread, whatever you prefer. Or make the dough from scratch, as suggested in the recipe. I like to make them whole grain.
As for the fruit, a mix of dehydrated apples, plums, and pears works best. However, canned or fresh fruit are good options, though they won’t create as rich a compote as dehydrated fruit. If using these alternatives, you might need a bit more sweetener.
The buns can be shaped as dinner or cinnamon buns – the choice is yours. I usually stretch the dough and wrap it around my finger, like preparing steamed buns for our stew recipe. My mom preferred to make big, simple bread buns. Whichever way you choose, they’re sure to be delicious!
Dumpfnudeln recipe
- For the buns:
- 50-gram oat bran or rolled oats (1/4 cup)
- 25-gram earth balance or any fat of your choice
- ½ cup (120ml) boiled water (let the butter melt)
- ½ cup (120ml) cold water
- ½ teaspoon maple syrup
- ½ teaspoons salt
- ½ tablespoon instant yeast
- 225 grams = 10 ounces flour
- Oil or melted butter to brush the dough when forming the buns; optional
- For the fruit
- 4 cups (2-3 dry) of fruit cut into bite-size pieces
- Sugar to taste
- water as needed
- Start with the dough 2 hours before mealtime.
- In a KitchenAid Stand Mixer bowl (if you have one), whisk the oats, fat, and boiled water till the butter melts. Let soak for about 15 minutes
- Then add cold water, maple syrup, salt, and yeast, whisk it all together
- Add the flour
- Knead the dough for 5 minutes (it can also be done by hand)
- Let the dough rest for 5 minutes
- Knead for another 5 minutes (if kneading by hand, it might take longer; kneed till the dough is ready)
- Cover the dough and let it rise till it is about double (ca. 1 hour)
- Meanwhile, prepare the fruit
- If using dry fruit, cover it with water and bring to a boil. Add sweetener as desired. The fruit does not have to cook till done; you just want it to soak up moisture.
- If using fresh or canned fruit, you do not have to precook it
- Grease an oven-safe dish with a lid with oil or butter
- Layer the fruit with sweetener as desired
- Cover with warm water so the water covers the fruit - to prevent it from burning.
- Form 12 buns, by either method you prefer
- Place the buns evenly on top of the fruit, leaving room to rise
- Close the lid and set the timer for 15 minutes. Do not open the lid at any point till all is done.
- Preheat the oven to 482F (250C)
- Bake for 10 minutes
- Turn down the heat to 338F (170C) and bake for another 35 minutes
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