Dampfnudel Dumplings with Vanilla Cream

3hr 10m
Preparation/cooking time: ca. 40m + Allow to rise: ca. 120m + Bake: ca. 30m

For 8 servings

Nutritional Information

Contains 712 Kcal


  • 0.25 tsp. salt
  • 1 tbsp. Maizena cornflour
  • 300 g gluten-free flour (Schär bread mix B)
  • 1 bag dry yeast (7 g)
  • 3 tbsp. sugar
  • 5 dl lactose-free milk
  • 1 organic lemon, use grated zest
  • 30 g butter
  • 1 eggs
  • 1 dl lactose-free single cream
  • 1 tsp. vanilla sugar
  • 0.5 tbsp. lactose-free butter
  • 1 vanilla pod
  • 1 egg yolk

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  • To make the yeast dough, combine the flour, sugar, yeast and salt in a bowl. Melt the butter in a small pan, tip in the milk and very gently warm through. Add to the flour mixture. Add the lemon zest and egg. Using the dough hook on a hand mixer or a food processor, thoroughly knead for a few minutes. Place a damp cloth over the bowl and allow to rise for about 2 hours at room temperature until double in size.
  • Place the risen dough on a silicone mat dusted with gluten-free flour (or on a baking sheet) and divide into 8 to 10 equal-sized pieces. Shape the pieces into balls. To make the sauce, mix all the ingredients with the butter. Pour half into an oven-proof dish (20 x 30 cm). Arrange the dough balls next to each other in the tin.
  • approx. 15 mins. in the lower half of an oven preheated to 200°C. Then vigorously stir the egg yolk into the remaining sauce, coat the dough balls with the mixture then pour over the rest. Finish off in the oven for another 15 minutes. Cover with foil around the end of the baking time if necessary.
  • To make the vanilla crème, combine the milk, sugar, eggs and cornflour in a pan and mix well. Slice the vanilla pod lengthways, scrape out the pith with the back of a knife and add with the pod. Bring to the boil, stirring constantly. Continue stirring for a moment and, as soon as the crème begins to thicken, pour into a bowl and place a sheet of clingfilm over the crème to prevent a skin from forming Leave to cool down.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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