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Dampfnudel
Vienna (Wien) — Mother recipe · en it
A Viennese classic, Dampfnudel are sweet and soft pan-fried bread dough pockets.
⏱️ 30 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 250 g of flour
- 150 ml of milk
- 100 g of sugar
- 1 tablespoon of baking powder
- 1 egg
- 50 g of butter
- 50 g of sugar for frying
- 1 teaspoon of cinnamon powder
- 1 teaspoon of vanilla powder
- 100 g of caramelized sugar for decoration
- 100 g of chopped almonds for decoration
Method
- In a bowl, mix the flour, baking powder, and sugar.
- In another bowl, mix the milk, egg, butter, and cinnamon, then add this mixture to the flour.
- Knead until you get a smooth and flexible dough.
- Divide the dough into small pieces and form thin pancakes.
- Fry in a pan with semolina oil until golden brown.
- Stack the pancakes in a bowl and fill with caramelized sugar and chopped almonds.
- Bake in the oven at 180°C for 15-20 minutes, until the color is golden and the aroma is slightly caramelized.
The story
Dampfnudel have a history dating back to the 18th century, originally prepared for wedding celebrations and anniversaries. In Vienna, these bread dough pockets have become a symbol of culinary tradition.
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