About the Recipe
Dampfnudeln may literally translate to “steamed noodles,” but don’t let the name fool you—there’s nothing noodle-like about these soft, pillowy buns. These yeasted dumplings are gently steamed in a buttery milk glaze that leaves their tops light and tender, while their bottoms develop a sweet, golden crust that’s almost candy-like.
Growing up, my mom made them for supper and always served them with her homemade applesauce. She baked them, giving the tops a golden finish, but what really stood out was that sweet caramel base. My brother and I didn’t bother with the name—we just called them “Candy.” It stuck.
This version goes the traditional steamed route, chasing that delicate, melt-in-your-mouth texture I always imagined as a child. In a way, it reminds me of other cozy Swiss-German dishes like Swiss Pancakes or freshly braided Swiss bread Zopf —simple ingredients, humble technique, and the kind of comfort that lingers.
Soft & fluffy texture: These dumplings are steamed to pillowy perfection with a tender, cloud-like interior.
Golden caramelized bottoms: When done right, the sweet glaze forms a rich, buttery crust underneath—like a built-in sauce.
All in one pot: Everything happens in your Dutch oven—less cleanup, more flavor.
Cozy & nostalgic: A classic comfort dish from German-speaking Europe, this recipe brings all the cozy vibes, especially paired with applesauce or vanilla sauce.
Customizable: Serve sweet with fruit compote or go savory and skip the glaze entirely—think herbed garlic butter instead.
What You'll Love
Can I make these with dry yeast? Yes! Use one packet (about 7 g) of active dry yeast instead of fresh. Just dissolve it in the lukewarm milk and let it sit 5–10 minutes before mixing the dough.
Why did the glaze burn on the bottom? This often happens when the heat is too high, especially on electric stovetops. Always use medium-low heat and a tight-fitting lid. You can also start with just half the glaze under the dough and spoon the rest on top to prevent a sugar-heavy bottom.
Can I make these in advance? Yes! You can prep the dough balls and refrigerate them in the Dutch oven overnight. Let them come to room temp and rise before steaming. They also freeze well once cooked.
What’s the best pot to use? A heavy-bottomed Dutch oven (around 11–12 inches wide and 4 inches deep) is ideal. It holds and distributes heat evenly and keeps moisture sealed in.
What do I serve with Dampfnudeln? Traditionally served with apple compote, vanilla sauce, or even plum jam. For a more indulgent twist, try them with whipped cream or a light dusting of powdered sugar.
Can I make a savory version? Definitely! Just omit the sugar from the dough and the glaze. Instead, steam them over broth with herbs, garlic, or even caramelized onions in the base for a savory take.
How do I know when they’re done? After 25 minutes, the glaze should be mostly absorbed and the bottoms lightly golden. If you’re unsure, gently lift one dumpling with a spoon and check underneath. You can also cook uncovered for 2–3 extra minutes to crisp the bottoms if needed.
Frequently asked Questions
Ingredients
Dough:
300 g (2½ cups) all-purpose flour, sifted
15 g fresh yeast (or 1 packet / 7 g dry yeast)
1–1¼ dl (½ cup + 1 tbsp) lukewarm milk
5 g (¾ tsp) salt
40 g (3 tbsp) sugar
30–50 g (2–3½ tbsp) soft butter or margarine
1 egg
Glaze:
1½ dl (⅔ cup) milk
80 g (6½ tbsp) sugar
30–40 g (2–3 tbsp) butter
Preparation
1. Make the dough:
Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy (if using dry yeast).
Add flour, salt, sugar, butter, and egg. Knead until smooth and elastic—about 10 minutes.
Cover and let rise in a warm spot until doubled (about 1 hour).
2. Shape:
Turn out dough and divide into 10–12 equal portions. Shape into balls.
Let them rest for 10 minutes under a towel.
3. Prepare the glaze:
In a saucepan, warm the milk, sugar, and butter until just melted and combined—don’t boil.
Pour half of the glaze into the bottom of a Dutch oven (28–30 cm wide, 10 cm deep) or any wide, heavy-bottomed pot.
4. Steam:
Place dough balls in the Dutch oven, slightly spaced apart.
Spoon or drizzle the remaining glaze over the tops of the dough balls.
Cover with lid (add parchment between lid and pot if you'd like to trap moisture).
Let rise in the pot for 20–30 minutes, until puffy.
5. Cook:
Place the covered pot over medium-low heat (or use a flame diffuser if you have one).
Steam undisturbed for 25 minutes. Do not lift the lid!
After 25 minutes, check: glaze should be absorbed and bottoms golden.
If needed, cook uncovered for 2–3 minutes more to crisp up the bottoms slightly—watch closely to avoid burning.
Tips:
Electric stove tip: Let the burner heat on medium-low for a few minutes before placing the pot. You want even, gentle heat from the get-go.
Crispier base? Try swirling in 1 tsp of honey or maple syrup into the glaze.
Serve with: warm applesauce, vanilla custard, or a dusting of cinnamon sugar.