Dampfnudeln

Not a typical 'cake' recipe today, but an alltime family classic and favorite. It is a kind of dumpling cooked in caramel sauce, served with vanilla sauce. It is a bit tricky to make but well worth the effort.

The doggy friends of my sister are looking forward to their dog camp, as I will come for one night and make a HUGE batch of them. :)

Ingredients:

For the dough: 250g flour, pinch of salt, 2 tablespoons of sugar, 40g butter, 15g fresh yeast or one packet of dry yeast, 100ml of milk, 1egg

For the caramel-sauce: For each batch about 2 tablespoons butter, 2 tablespoons sugar and 200ml milk.

Instructions:

Make a dough of all the ingredients, stand to rise at a warm place for 1 hour. 

Form balls about fist size on a floured board. 

Use a heavy pan where you have a fitting lid to it. In the pan, melt butter and sugar until disolved and just turning brown. Place about 5 dough-balls into the pan ( or as much as loosly fit), pour on top the milk, immediately close pan with lid and reduce heat to low. With the heat you have to figure it out a bit yourself. It could be that the batch turns out too white if heat is too low, but if it is slightly too high, they burn easily. LEAVE THE LID ON FOR 20 MINUTES, NO LIFTING, NO PEEPING!!!.

This is essential. Otherwise you have some chewy yuckball in caramelsauce.

After 20 minutes, remove dampfnudeln from pan, serve with vanilla sauce, cook the next batch