Dampfnudel   

Dampfnudel are noodles baked in their own steam (pot with lid).

Dampfnudel are served with sauerkraut as a main course or with vanilla sauce as a dessert.

Southern Germany

500 g flour 150 g butter 2 eggs 250 ml milk (lukewarm) 5 g salt 2 tbsps sugar 20 g yeast 1 cup of milk (serves 4)

Mix 2/3 of the butter, the eggs, the flour, the lukewarm milk, one tbsp sugar, the salt and the yeast to form a dough and beat it until it bubbles. The dough must come away from the edge of the dish. Cover the dough and allow it to rise in a warm place. Roll out the dough until it is about half a centimetre thick. Cut out round shapes using a glass. Allow the dough to rise again on a floured surface. Add the cup of milk, the rest of the butter, a tablespoon of sugar and a pinch of salt to a pan and bring to the boil. Place the dough noodles close to one another in the pan and bake in a pre-heated oven at 220 degrees for 30 minutes with the lid on. Finally, carefully remove the lid and serve the Dampfnudel immediately while they are still hot.

all year round