Dampfnudel

Dampfnudel is a delightful type of soft white bread or sweet roll savored in Germany, Austria, and France, particularly in southern Germany. This dish isn't just delicious—it also carries a fascinating history. There's a legend from the Thirty Years' War about a German village that was spared by Swedish troops after a master baker fed them Dampfnudeln.

To make Dampfnudeln, you'll need some basic ingredients: white flour, water, yeast, salt, butter or margarine, and sometimes eggs and sugar. The process starts by forming the dough into balls and letting them rise. Then, the dough balls are cooked in a covered pot with milk and butter or salted water and fat until they develop a golden-brown crust at the bottom.

Dampfnudeln can be served in various ways. As a main course, they pair wonderfully with savory sides like cabbage, salad, pickles, soups, or mushrooms. If you're in the mood for something sweet, try them as a dessert with vanilla custard, jam, or stewed fruit. Interestingly, in Bavaria and the Palatinate regions, Dampfnudeln are often served as the main dish, even though they tend to be on the sweeter side in those areas.