When I was growing up, I remember my mother making something she called ‘dampfnudeln’. The taste was wonderful and as I recall, these were sweet yeast dumplings in a vanilla custard sauce. I’m not sure if they had anything in the center or not.
Dampfnudels have been a pretty big deal in Germany since the 1600s. As legend has it, during the war, a hungry Swedish army arrived in Freckenfeld, a small town in Germany. The army had threatened to murder everyone there and destroy the town, however, they agree to leave in peace if they were fed. That was the moment town baker, Johanes Muck, rose to the occasion and along with his wife and apprentice, made 1,286 dampfnudels. To honor his heroic efforts, Johanes’ grandson, built a gate known as Dampfnudeltor, made with 1,286 little stone bumps.
The people of Freckenfeld still celebrate the origins of the dumpling and the heroic baker 400 years on with an annual festival. The Dampfnudeltor is even featured in the town’s coat of arms. And if that isn’t enough not only is there a song about them, but a film too – the Dampfnudel Blues!
Traditionally, cooks steam dampfnudel dough as it bakes. Once these ingredients are mixed, they are formed into tight balls of dough and placed close together in an iron pan. The pan is covered with a lid and placed in the oven to cook. The lid is required to create the soft, noodle-like texture associated with this dish. By the time the dish is done, all the liquid will have evaporated from the dish.
Depending on whether the dish is served as a meal or a dessert, dampfnudel may have a sweet flavor. As a dessert, this dish is typically topped with a sweet vanilla sauce, or served with a rich custard. It can also be eaten with stewed fruit. As a main dish, this dough is typically served with vegetables or sauerkraut. It can also be used as side to dip in stews or soup and may even be steamed in chicken broth when served in this manner.
It seems there are endless recipes and preparations, variations on recipes and variations on variations …. ROHRNUDELN, HEFENUDELN, GERMKNODEL, DAMPFNUDELN, BUCHTELN and on and on. Basically, they are all yeast dumplings, sweet (or savory) but the preparation varies somewhat. Some are poached in a milk/sugar liquid, whereas others are baked. Some are filled, some not. Most seem to be served with a vanilla custard.
For mine, I’m trying to incorporate some blackberry compote in a soft, sweet yeast bun with some vanilla custard. I think I’ll call them ‘dampfbuchteln’. Buchteln are a typical Bohemian dish from the region in the middle of Europe that was formerly German. It was from there, that recipes like this made their way into German and Austrian kitchens. That name seems fitting, having the characteristics of both kinds of buns.
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- 1/2 cup sugar
- 2 1/2 Tbsp cornstarch
- pinch of salt
- 1/2 cup juice from blackberries If you need to, add water to top up your juice.
- 3 cups frozen blackberries
- 1 cup lukewarm milk
- 1 Tbsp active dry yeast
- 1 tsp + 1/4 cup sugar
- 1/3 cup butter, melted
- 1/4 cup sour cream (room temperature)
- 1 large egg
- 4 cups flour
- 1 tsp salt
- 2 Tbsp EACH flour & cornstarch
- 1 1/2 tsp cardamom
- 2 large eggs, lightly beaten
- 2 cups milk
- 1/2 cup sugar
- pinch of salt
- 3 Tbsp butter,
- 1 tsp pure vanilla extract
Ingredients
Blackberry Compote
Sweet Roll Dough
Vanilla Cardamom Sauce
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- In a saucepan, combine sugar, cornstarch & salt; add juice & stir to combine. Bring to a boil over medium-high heat, stirring frequently, simmer until thickened, about 1-2 minutes. Immediately remove from heat. Gradually fold in blackberries. Cool to room temperature, stirring occasionally. I found it easier to make the compote a day ahead of the buns.
- In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
- In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture, 1 cup at a time combining well after each addition. Once the flour has all been added, knead on a lightly floured surface for about 2 minutes.
- Lightly grease the large bowl, place dough in it & cover with plastic & a tea towel. Allow to rise for at least 1 hour in a draft free place until dough has doubled in volume.
- Punch dough down & turn out onto a lightly floured work surface. Divide the dough into 12 equal sized pieces & roll each into a ball. Place under a tea towel so they won't dry out. Take one ball & shape it into a flat circle large enough to hold a spoonful of compote.
- Fold over & pinch the edges, then carefully shape into a ball again. Place in a buttered 12-inch spring form pan, seam side down. Repeat with remaining dough balls. Cover with tea towel & let rise for another 30 minutes.
- Preheat oven to 350 F. Bake buns for about 20-25 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. When completely cooled, sprinkle with powdered sugar if you wish.
- Sift together cornstarch, flour & cardamom. Using a whisk, combine the beaten eggs & the flour mixture until powders are dissolved. In a saucepan over medium heat, stir together milk, sugar & salt. Once sugar & salt are dissolved, add in the egg mixture & keep stirring everything until the mixture is thickened. Remove from heat & stir in butter & vanilla. Nice to serve warm under the blackberry dampfbuchteln.