DAMPFNUDEL RECIPE RECIPES

Steps:

• Blend flour, white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and softened butter and pulse until dough forms into a ball.
• Transfer dough to a bowl and allow to sit at room temperature to rise for about 1 hour.
• Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of drinking glass; allow to rise for about 30 minutes.
• Melt butter in a heavy pot over medium heat; cook and stir sugar into butter for about 5 minutes until browned.
• Add milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat for 10 to 15 minutes until dough is cooked through.
• Melt unsalted butter in a small saucepan over medium heat; stir flour into butter for 1 to 2 minutes until mixture bubbles. Gradually pour milk into the butter-flour mixture, cooking and stirring for 3 to 5 minutes until thickened.
• Stir sugar, brandy, and vanilla extract into thickened milk mixture for 2 to 3 minutes until a smooth vanilla sauce forms.
• Mix sugar and ¼ cup of warm water together in a saucepan over medium-low heat for about 5 minutes until sugar is dissolved. Very gradually add remaining water, stirring constantly, for 2 to 4 minutes until mixture is smooth.
• Mix maple syrup, cream, unsalted butter, and vanilla extract into the sugar mixture for about 5 minutes until a thick caramel sauce forms.
• Transfer the dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce. Enjoy!

Steps:

• For the dough: Place the milk and butter in a small pan and heat gently so the butter melts and the milk is warm.
• Place the flour in a large bowl, add the yeast to one side and the superfine sugar and salt to the other. Crack the egg into the middle and gradually add the warm milk and butter (make sure the milk is warm and not hot). Using your hands, bring the mixture together until a soft dough is formed. Place on a lightly floured work surface and knead for 5 minutes, until you have a smooth dough. Place in a lightly greased bowl, cover and leave to proof until doubled in size--this will take between 1 and 3 hours.
• For the filling: Drain the cherries from the syrup and heat the syrup in a pan with the caster sugar. Mix the cornstarch with a little water to slacken, then add to the warm syrup in the pan. Heat until beginning to boil and thicken. Remove from the heat and add the cherries.
• Tip the dough onto a lightly floured work surface and divide into 6 equal pieces. Place three or four cherries in the middle of each ball. Bring the dough up around the cherries, and pinch the top to seal. Place the balls onto a work surface with pinched bit now on the bottom. Gently roll into a ball. Place on a tray and leave to proof for 10 minutes.
• For the cooking liquid: Take a large casserole pan and heat it very gently. Add the butter so it begins to melt, then add the salt and caster sugar. Take the dumplings and begin by placing one in the center of the pan, then place the remaining dumplings around the edge, leaving space between them to expand. Pour in water to a depth of about 1 centimeter (.4 inches). Cover the pan and cook on low to medium heat for 15 to 20 minutes. After this time, remove the lid; if there is still liquid present, increase the heat and cook for a further 5 minutes. Be careful not to burn the dumplings. They should be golden on the bottom, set on the top, and doubled in size.
• Meanwhile, make the custard. Split the vanilla bean in half and scrape out the seeds. Combine the seeds and milk in a small saucepan and heat to just below boiling point. In a bowl, beat the egg yolks, caster sugar and cornstarch until well mixed. Pour the hot milk into the egg yolk mixture and then return to the pan. Whisking continuously, simmer over very low heat until the custard has thickened. (Don't rush this by increasing the heat or the custard will split.)
• To serve, remove the dumplings from the pan, dust with confectioners' sugar and pour over the custard. You can serve any remaining cherries on the side.