Sunday, February 19, 2017

Salty Dampfnudeln

For 6 medium/small Dampfnudeln:

  • 250 g flour
  • 125 ml milk
  • 5 g yeast (dry; 10 g fresh)
  • 25 g sugar
  • 25 g butter
  • 1 medium egg
  • a pinch of salt
  • oil
  • boiling salted water

Mix flour, milk, yeast, sugar, butter, egg and salt, and knead into a smooth dough (~9-10 minutes by mixer). Cover and let rise 45 minute-1 hour in a warm place until ~doubled in bulk. Knock back down (alternatively, place in a container in the fridge overnight) and form into six equal-sized balls. Heat a shot of oil in deep pan (>3" deep) over medium-high heat. When the oil is very hot, place the dough balls in the pan, spacing them evenly. Immediately add 2-3 ladel-fulls of boiling salted water to the pan and cover with a tight-fitting lid (preferably glass). Continue to cook over medium-low-to-medium heat until most of the water has boiled away and the pan is making a sizzling sound. Remove the lid and continue to cook until the Dampfnudlen have a golden-brown colour (if they don't already). Great with potato soup.


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