Although I have never been a regular ski-holiday person - my family just didn't ski when I was young - I have a deep-seated fondness for ski-holiday-desserts. Yes, that's a big deal in Germany and Austria. And they come with the jolliest names: Kaiserschmarrn, Germknödel, Buchteln, and I could go on. So, lately, when I started craving something sweet and hearty at the same time, my mind went straight to German yeasted dumplings (Dampfnudeln).
Made with spelt flour and coconut blossom sugar, they're not as sweet as the one's you get in a ski lodge, but combined with homemade vanilla sauce, I could have these just about any time of the day. YUM :-)
for 6-8 dumplings
prep time: 40min. (+ 1.5 hours for resting the dough)
for the dumplings
- 500g white spelt flour
- 200ml milk (or any nut-milk if you prefer) + 100ml extra milk
- 2 egg yolks
- 60g coconut blossom sugar or brown sugar + 1tbsp extra sugar
- 20g fresh yeast or 1 sachet of dry yeast
- 90g butter + 2tbsp extra butter
- pinch salt
for the vanilla sauce
- 2tsp vanilla (or 1-2 vanilla pods)
- 400ml cream
- 300ml milk
- 2-3tbsp coconut blossom or brown sugar
- 2-3tsp arrowroot powder or cornstarch
- some icing sugar and poppyseeds for dusting
1. In a saucepan, melt the butter with the milk and dissolve the sugar. Let cool down until the mixture is lukewarm, then add the yeast. Set aside for 1-2min.
2. In a big bowl combine the flour with the salt, add the egg yolks and gradually add the the yeasted milk.
3. Knead for about 5min. until you get a soft and flexible dough.
4. Cover with a cloth and let the dough rest in a warm place for about 1 hour.
5. Separate the dough into 6-8 equally sized balls. Place them on a baking tray, lined with baking paper, cover with a cloth and let rest for another 30min.
6. In the meantime prepare the vanilla sauce: In a saucepan heat the cream with the milk, add the vanilla and sugar and bring to a simmer. (If your using pods, scrape the vanilla from the pods and add both the seeds and the pods to the milk. After simmering 10min. take out the pods.) Add the arrowroot oder cornstarch powder and keep stirring. Adjust with a little more milk if the consistency is too thick or with more binding agent if it's too thin.
7. In a large saucepan (with lid!) or casserole heat up 2tbsp butter and 1tbsp sugar, letting the mixture caramelise slightly. Add 2-3 dumplings (they should have enough space for expanding, so don't put them too close). Now add 100ml milk and close the pan with a lid.
8. On low heat let the dumplings simmer for about 20min. DON'T open the lid during that time, or the dumplings might collapse).
9. After 20min. carefully lift the lid - watch out, the condensed water on the lid shouldn't drop on the dumplings.
10. Scoop some vanillasauce on a deep plate, place one of the dumplings on top and coat with a bit of icing sugar and poppyseeds.