Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
- 1/2 cup plum jam
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 4-6 fresh plums, pitted and sliced
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment (optional)
- Rolling pin
- Large pot with lid
- Skillet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, salt, and yeast.
2. In a separate bowl, combine warm milk, melted butter, eggs, and vanilla extract. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms. If using a stand mixer, knead the dough with the dough hook attachment for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes.
4. Cover the dough with a clean towel and let it rest for 10 minutes.
5. Meanwhile, toast the sliced almonds in a skillet over medium heat until lightly browned. Remove from heat and set aside.
6. In a separate pot, combine plum jam, water, sugar, and cinnamon. Bring to a boil, stirring constantly until the sugar has dissolved.
7. Reduce heat to low and add sliced plums. Simmer for 5-7 minutes until the plums are tender.
8. Divide the dough into 6-8 equal portions and shape each into a ball.
9. Place the dough balls into the pot with the plum mixture, spacing them evenly. Cover with a lid and let them steam for 15-20 minutes until the dough has doubled in size.
10. Remove the lid and sprinkle the toasted almonds over the top of the dampfnudel. Brush with melted butter.
11. Preheat the oven to 350°F.
12. Transfer the pot to the oven and bake for 10-15 minutes until the tops are golden brown.
13. Remove from the oven and let cool for 5 minutes.
14. Serve the plum-almond dampfnudel warm with the plum mixture spooned over the top.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 56g
Protein: 8g
Sodium: 230mg
Sugar: 26g
Substitutions for ingredients:
- Almonds: Any other nut can be substituted for almonds.
- Plum jam: Any other fruit jam or preserves can be substituted for plum jam.
- Plums: Any other stone fruit, such as peaches or apricots, can be substituted for plums.
Variations:
- Chocolate-Almond Dampfnudel: Add 1/2 cup of chocolate chips to the dough before shaping into balls.
- Apple-Cinnamon Dampfnudel: Substitute sliced apples for plums and add 1 tsp of ground cinnamon to the dough.
- Lemon-Poppy Seed Dampfnudel: Add 1 tbsp of poppy seeds and the zest of 1 lemon to the dough.
Tips and tricks:
- Make sure the dough is well-kneaded and elastic before shaping into balls.
- Use a pot with a tight-fitting lid to ensure the dampfnudel steam properly.
- Brushing the dampfnudel with melted butter before baking will give them a golden-brown crust.
- Serve the dampfnudel warm for the best flavor and texture.
Storage instructions:
Store leftover dampfnudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat dampfnudel in the microwave or oven until warmed through.
Presentation ideas:
Serve the dampfnudel in individual bowls with the plum mixture spooned over the top. Garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
- Vanilla ice cream
- Whipped cream
- Hot tea or coffee
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or pork
Troubleshooting advice:
- If the dough is too dry, add a little more warm milk until it comes together.
- If the dough is too sticky, add a little more flour until it is smooth and elastic.
- If the dampfnudel do not rise properly, make sure the pot is tightly covered and the heat is low enough to steam the dough without burning it.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all cooking surfaces and utensils before preparing the recipe.
- Cook the dampfnudel to an internal temperature of 190°F to ensure they are fully cooked.
Food history:
Dampfnudel is a traditional German yeast dumpling that is typically served as a sweet dessert. It is believed to have originated in the region of Bavaria and is often served with fruit compote or vanilla sauce.
Flavor profiles:
Sweet, nutty, fruity, buttery
Serving suggestions:
Serve the plum-almond dampfnudel warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: German