- 500g flour
- 60g sugar (2 tbsp heaped)
- 60g butter
- 1 egg
- 250ml milk
- pinch salt
- 1 pack of dried yeast
Level of difficulty Average
Cost Average budget
Place the flour into a large mixing bowl and create a hollow in the middle.
Add the butter, sugar, salt and egg into the centre of the flour.
Dissolve the yeast in a mug with some of the warm milk and then add to the mixing bowl with the remainder of the milk.
Mix everything together and knead thoroughly. Cover and allow to rise in a warm place until the dough has doubled in size.
Knead the dough for a second time. Then divide into 10 equal portions, roll into balls and place on a wooden board. Cover with a tea towel and allow to rise for a second time.
Place a know of butter, some salt and a cup of water into a large frying pan with a glass lid. Bring to boil on the hob.
Once the water is boiling, add the Dampfnudeln and cover with the lid. Don’t place too many into the pan at one time. Give them space to rise in the pan.
Simmer until all the water has evaporated. Then reduce the heat and carefully fry the Dampfnudeln in the pan until the base has turned a nice brown and gone crispy. Be careful not to burn them.
Serve the Damfnudeln immediately. They go brilliantly with Goulash or other meat and rich gravy.
Once you add the Dampfnudeln to the pan, try to keep the lid on until they are done.
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