|
|
|
|
 |
|
Dampfnudel. |
|
Dampfnudel (lit. "steam-noodle") is a sort of
white bread eaten as a meal or as a dessert in Germany. It's a typical
southern German dish. |
Dampfnudels are made from a dough composed of white flour,
water, yeast, salt, butter or margarine, and sometimes also eggs and sometimes a
little sugar. The dough is formed into balls about the size of an egg, left to
rise and then cooked in a closed pot, preferably a high-rimmed iron pan with a
lid, with milk and butter (or salt water and fat) until a golden brown crust
forms at the bottom after the liquid has evaporated. The tops remain white.
 |
Dampfnudels are typically served as a main dish with
savoury accompaniment such as cabbage, salad, gherkins, potato soup, or
mushrooms in white sauce. They can also be served as a dessert with
vanilla custard, jam, or boiled fruit. |
|
Left: Cooking
Dampfnudel. |
|
|
|
