1. Heat the milk to 180 degrees to scald. This step is left out by some because the milk has already been pasteurized. Let cool to 100- 110 degrees. This is not critical but yeast activates best around this temperature.
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2. Place flour in bowl and add the milk, yeast and sugar , mix it and let sit for 30 minutes. |
After 30 minutes it should foam up like this.
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3. Grate and chop the lemon zest up add to the milk , with the egg , and salt. |
4. Mix up the dough and let sit in the bowl, cover and let rise for an hour. |
Punch down the dough and cut it into 9 equal balls .
Pre heat the oven to 400 degrees F.
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5. This is how I make a nice round ball. I squeeze the dough through my thumb and fore finger then twist it off. |
6. Place the dough balls in a baking pan. |
Let the dough double in size. |
7. Slit the vanilla bean and scrape the seeds out.
Add to the milk, melted butter and sugar. |
Pour in the poaching liquid , |
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8. Bake the Dampfnudel on the bottom rack covered, for 20 minutes.
Don't peek , we want the dumplings to set.
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Uncover and bake for another 10 -15 minutes until browned. |
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The bottom will be nice and crispy. If it isn't you can brown them in a pan with a bit of butter. |
9. For the pudding, simmer the vanilla bean in the milk with the pudding mix. |
Simmer for 5-10 minutes until thickened. |
10. Ladel over the top of the hot dampfnudel. |
I served this with a nice mint sprig and part of the vanilla bean for garnish.
I sprinkled vanilla powder over it but you could sprinkle nutmeg or cinnamon also.
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Here is another way to serve this damfnudel.
With Plum sauce on one side and vanilla sauce on the other.
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I thinned down 1/4 cup of plum preserves with a 1 tablespoon water and warm it up till you can whip it smooth. |
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