German steamed buns "Dampfnudeln"

Category: Bakery products
Kitchen: german
Dampfnudeln German Steamed Buns

Ingredients

Wheat flour, premium 250 g. + 1 tsp with a slide
Sugar 1 tbsp. l + 2 tbsp. l for pouring
Egg 1 PC.
Dry yeast 1 tsp
Butter 1 tsp
Milk 150 ml. + 250 ml. for filling

Cooking method

  • The first mention of steamed buns, or Dampfnudeln, dates back to 1811, when their recipe was published in a cookbook for housewives.
  • Two German states - Bavaria and Rhineland-Palatinate - vie for the right to be the birthplace of this interesting pastry. And it is interesting because the buns are not baked in the oven, but in a frying pan filled with milk and sugar. As a result, Dampfnudeln comes out not only tender, but also with a characteristic caramel crust on the bottom.
  • To end the controversy, the Bavarians have added Dampfnudeln to their list of national dishes. But Rhineland-Palatinate refuses to acknowledge the victory of Bavaria and as proof of his innocence cites one very interesting story related to steamed buns.
  • During the Thirty Years' War, a Swedish squadron passed through the small town of Kandel, which threatened the local residents with destruction if they did not pay them a large tax. In the course of long negotiations, an agreement was reached that significantly mitigated the fate of the inhabitants of Kandel. They were required to prepare enough food to feed the entire squadron. Then the baker Johann Muck, his wife and a maid prepared a large cauldron of delicious gravy flavored with wine, and served 1286 steamed buns. The squadron was very pleased with the delicacy prepared for him and left the city without the slightest pogrom. In honor of this, the locals erected a gate, the arch of which is made of 1286 stones in the form of steamed buns. These gates stand to this day.
  • Today, steamed buns are a popular pastry in Germany, most often served alongside sweet jams and pastas. Although, if you cook buns without sugar pouring (so that there is no caramel crust), then they will be an excellent substitute for regular bread. Especially in the summer, when you don't want to turn on the oven again.
  • In half the norm of warm milk (75 ml), dilute yeast, 1 tsp of sugar and 1 tsp of flour. Put in a warm place until foam appears
  • Dampfnudeln German Steamed Buns
  • Mix the dough, the other half of the milk (75 ml.), The remaining sugar, the egg and soft butter. Add sifted flour. Knead a soft, non-sticky dough
  • Dampfnudeln German Steamed Buns
  • Put in a warm place for proofing for 1.5-2 hours
  • Dampfnudeln German Steamed Buns
  • Knead the finished dough, form buns, leave for 15 minutes to rise. Grease a deep frying pan with butter, pour out 250 ml. milk mixed with 2 tbsp. l sugar, put the buns at a short distance*... Close the lid, put the pan on the smallest heat for 25 minutes. Do not open the lid during cooking!
  • Dampfnudeln German Steamed Buns
  • Dampfnudeln German Steamed Buns
  • You can serve buns with vanilla sauce, your favorite jam, etc.
  • Dampfnudeln German Steamed Buns
  • Dampfnudeln German Steamed Buns
  • Dampfnudeln German Steamed Buns
  • Dampfnudeln German Steamed Buns
  • Dampfnudeln German Steamed Buns

The dish is designed for

8-10 pcs.

Note

* I cooked half the norm. I thought it would turn out to be something like dumplings. Bake in milk, put only one bun, the remaining 4 pieces. put it in the oven.
In vain I was afraid that it would turn out tasteless. You can safely prepare the full rate. In the photo there are buns with apricot jam. Next time I'll try to sprinkle them with vanilla sauce or caramel sauce. I think it will be great with condensed milk too.


Recipe from here 🔗

Scops owl
How unusual. Bake buns in milk in a frying pan It looks delicious, the cut is beautiful
Elven
Larissa, yeah! never "cooked" rolls in milk I thought it would be nonsense ... but it turned out that the roll that was "cooked" in a frying pan is much tastier than those that were baked in the oven Try it somehow

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