After discovering a maple bacon buttercream recipe, we made the decision to design a cupcake that would offer you a taste of the “perfect breakfast”: pancakes and bacon, naturally with maple syrup!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 rolls |
Ingredients
- 3 cups all-purpose flour, or more as needed
- ¼ cup white sugar
- 1 ½ (.25 ounce) packages active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 2 eggs
- ¼ cup butter, softened
- 3 tablespoons butter, or as needed
- ¼ cup white sugar, or as needed
- 1 cup milk, or as needed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup white sugar
- 1 teaspoon brandy, or to taste
- 1 teaspoon vanilla extract
- 2 cups white sugar
- ½ cup warm water, divided
- ½ cup maple syrup
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 dash vanilla extract, or to taste
Instructions
- Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
- Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
- Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
- Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
- Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
- Shortening can be substituted for the butter, if desired. Heavy whipping cream can be used in place of milk in the vanilla sauce. Rum can be used in place of brandy.
- Use more milk in the dough if too dry and more flour if too wet.
- For a savory dampfnudel: Put butter, salt, and water in the bottom of the heavy pot in Step 2 rather than the sugar.
- Nutrition data for this recipe includes the full amount of dough and poaching liquid. The actual amount consumed will vary.
Nutrition Facts
| Calories | 769 kcal |
| Carbohydrate | 131 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 14 g |
| Sodium | 427 mg |
| Sugars | 91 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I almost burned my kitchen making this
I have made dampfnudeln many times but lost my original recipe so I used this one for the savory version. It’s spot on except I would use less yeast next time. They were a bit too light. I would recommend one packet of yeast for up to 12 servings. Overall, these things are delicious and worth the effort.
This recipe needs to be a lot better written. Do NOT use “a big pot”! Dampfkupal is made in a larger pan, flat and wide and covered when cooking.. The variance to amount of flour can’t be overstated or you get sticky glob with most all-purpose flour. The brandy amount also needs revision as it is absent in the cooking detail, mead makes a great alternative. Adding milk after the sugar browns creates instant hard candy, so preheat and add slowly. This is a great recipe, but the instructions are poor.
They are very good
I was so happy to find this recipe! We tried dampfnudel one time in Germany on our honeymoon recently, and it was so delicious, I had to try to replicate it! It came out almost EXACTLY like what we had in Germany. I did have to make a few minor adjustments, but this is a great base recipe: 1. I had to add quite a bit more flour because the dough was very sticky. I would say I added around ½ to ¾ cup more flour during the initial mixing. Also I used the food processor to mix the dry ingredients, but then I dumped it into a bowl and used an electric hand mixer to incorporate the wet ingredients. Once the dough started getting too thick for the mixers, I mixed it with my hands and added flour until it formed a nice ball. 2. I let it rise for an hour, it looked nice, but I was in the middle of cooking dinner, so I let it be for a while longer. After around 1.5 hours, it rose very nicely. I think I would go ahead and let it rise a little longer than an hour. 3. I kneaded it until it was smooth, rolled it out about an inch+ thick, and then cut 8 circles with a drinking glass. I still had some dough leftover, so I divided this up evenly and kneaded a little into each circle so all of the dough was used up. Next time, I think I’ll roll it into a log and cut 8 pieces with a knife instead, so I don’t have to re-incorporate the leftover dough. I let these rise for around 30 minutes, flipped them over, and let them rise for another 10 minutes (the bottoms seemed very sticky).
Bakery had the savory form of these one day every week, and you had to get there early every day to get one. This recipe tastes just like those, so glad this recipe is on here