Dampfnudel, literally translated as "steam-noodle", is a sort of white bread eaten as a meal or as a dessert in Germany and in France (Alsace); it is a typical southern German dish.
Ingredients and preparation
Dampfnudeln are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and 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.
Dampfnudeln 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; in the Palatinate, however, Dampfnudels are traditionally served as the main dish even when sweet.
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