Dampfnudel Recipe

Dampfnudel Recipe


Enjoy a filling bite of this dampfnudel, a sweet or savory German steamed roll that's drizzled with luscious vanilla and caramel sauce.

Prep: 30 mins
Rest: 1 hr 30 mins
Cook: 35 mins
Total: 2 hrs 35 mins


For Dough:

  • 3 cups all-purpose flour, or more as needed
  • ¼ cup white sugar
  • ¼ oz active dry yeast, (1½ package)
  • 1 tsp salt
  • 1 cup milk, warm
  • 2 eggs
  • ¼ cup butter, softened

For Poaching Liquid:

  • 3 tbsp butter, or as needed
  • ¼ cup white sugar, or as needed
  • 1 cup milk, or as needed

For Vanilla Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup white sugar
  • 1 tsp brandy, or to taste
  • 1 tsp vanilla extract

For Caramel Sauce:

  • 2 cups white sugar
  • ½ cup water, warm, divided
  • ½ cup maple syrup
  • ½ cup heavy whipping cream
  • 1 tbsp unsalted butter
  • 1 dash vanilla extract, or to taste



  1. 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.

  2. Transfer dough to a bowl and allow to sit at room temperature to rise for about 1 hour.

  3. 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.

Poaching Liquid:

  1. Melt butter in a heavy pot over medium heat; cook and stir sugar into butter for about 5 minutes until browned.

  2. 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.

Vanilla Sauce:

  1. 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.

  2. Stir sugar, brandy, and vanilla extract into thickened milk mixture for 2 to 3 minutes until a smooth vanilla sauce forms.

Caramel Sauce:

  1. 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.

  2. Mix maple syrup, cream, unsalted butter, and vanilla extract into the sugar mixture for about 5 minutes until a thick caramel sauce forms.

  3. Transfer the dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce. Enjoy!


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Nutrition Disclaimer
Share your thoughts and experiences with making Dampfnudel in the Baking and Desserts forum section. Let's discuss tips, variations, and memories associated with this classic German treat!

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