Bavarian sweet-inspired mustard
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
Modern method
Dampfnudeln
Allgäuer Dampfnudeln · Dampfnudel
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
An Allgäu covered-pan version
BR's 2015 recipe identifies Simone Vogler's version as Allgäuer Dampfnudeln. It is a wheat yeast dough enriched with eggs, butter and milk, shaped into seven buns and cooked in a casserole rather than baked. The same food has more than one regional form: a separate Bavarian recipe page describes sweet service in Bavaria and a salt-crusted style in the Palatinate, while noting that both regions claim the dish. These associations do not establish an exclusive birthplace or an earliest date.
This page follows the complete Allgäu formula and method published by BR. Maria Heumos's separate Bavarian recipe uses fresh yeast and a different pan liquid of water and butter, with a longer covered cook. Its written dough step leaves listed yeast, eggs and butter unused. Those quantities and directions are not blended into Vogler's recipe.
Sources for this section
Knead, rise and shape
Vogler's method starts by briefly mixing flour and dry yeast. The remaining dough ingredients go in next; knead by hand or with a dough hook until the dough pulls away from its bowl. The source gives no kneading duration or measured temperature for the warm proof, so the recipe keeps those cues as written. Cover the dough for 45 minutes, then divide it into seven equal pieces and shape balls.
The source lists vanilla seeds and lemon zest as well as an optional pinch of anise. These flavourings belong to this Allgäu formula; they are not needed to make the covered-pan method work. Leave the formed buns in the pan for a second 10-minute rise before cooking.
Sources for this section
Cook without lifting the lid
The casserole liquid is 250 ml milk with 1/8 pound butter or margarine and a pinch of sugar. Set the buns into this mixture, cover the pan, and let them proof for ten minutes in a warm place. Start cooking over the highest burner setting for two minutes, then reduce to medium for about twenty minutes. BR says to keep the lid closed for the entire cook; the closed pan traps steam while the milk and fat cook around the buns. The recipe gives burner settings, not measured temperatures, and does not prescribe a tested scale-up.
Serve with vanilla sauce or fruit compote. The dough contains raw flour and eggs before cooking. CDC advises against tasting raw dough, recommends cooking according to recipe directions, and says to wash hands and clean bowls, utensils and counters after handling raw flour, eggs or dough. The BR recipe gives no internal-temperature endpoint, so this account does not invent one. The dough includes milk and eggs; BR's sequence is a 45-minute warm rise and a 10-minute warm in-pan proof followed by covered cooking. The source gives no measured proof temperature, make-ahead or chilled-hold instructions, or storage duration, and this record adds none.
Sources for this section
History
BR published Simone Vogler's named Allgäu recipe in 2015. Another Bavarian recipe source describes a distinct sweet Bavarian version and notes that Dampfnudeln are also claimed by the Palatinate; neither source establishes a single birthplace or an earliest date.
Ingredients
Yield 7 buns · Scaling: source batch only
500 g
2
packetsMilklukewarm, for the dough
0.25 L
30 mL2 tbsp as recorded
for the dougha pinch
2
50 g
for the doughVanilla (optional)scrape the seeds from half a pod
½
Lemon zest (optional)grate the zest of half a lemon
½
Anise seed (optional)
a pinch, if desired
0.25 L
for the covered-pan cooking liquid57 g⅛ lb as recorded
or use the same quantity of margarine for the pana pinch, for the pan
Margarine (optional)
57 g⅛ lb as recorded
alternative to the same quantity of butter for the panMethod
Risks and precautions · Standard risk
Raw flour, egg and dough before cooking
The dough contains uncooked flour and eggs before it is cooked; tasting it raw can expose the cook to foodborne germs.
Hazard sourceDo not taste the raw dough; cook the buns according to the recipe, and wash hands, bowls, utensils and work surfaces after handling raw flour, eggs or dough.
Control sourceKeep the casserole covered throughout the cook; the BR method does not give an internal-temperature endpoint.
The source gives burner settings rather than measured temperatures.
- Mix the flour and dry yeast briefly with a wooden spoon. Add the lukewarm milk, sugar, salt, eggs, butter, vanilla seeds and lemon zest; add a pinch of anise if using. Knead with a dough hook or by hand until the dough pulls away from the bowl.
- Cover the dough and leave it in a warm place for 45 minutes.
- Divide the dough into seven equal pieces and shape them into balls.
- Put the milk, butter or margarine, and a pinch of sugar in a casserole or heavy pan with a close-fitting lid. Set the dough balls in the pan, cover it and leave them in a warm place for 10 minutes.
- Set the covered pan over the highest heat for 2 minutes, then lower it to medium heat; cook the covered buns for about 20 minutes at medium heat. Keep the lid closed throughout the cooking.
- Serve with vanilla sauce or fruit compote.
Conditions
Yield7 buns
Fermentationfrom 0.75 h
Places
Allgäu
Documented preparation · Region evidenceThe BR page names Simone Vogler's recipe as Allgäuer Dampfnudeln. This is a documented recipe association, not a claim that Dampfnudeln originated only in the Allgäu.
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Sources
Bayerischer Rundfunk, Bayern 2Recipe · Geographic context
Rezept Allgäuer Dampfnudeln a' la Simone VoglerThe page identifies the recipe as Allgäuer Dampfnudeln and is dated 31 October 2015.
It gives the complete dough ingredient list, including 500 g flour, two packets dry yeast, 250 ml lukewarm milk, sugar, salt, two eggs, 50 g butter and optional vanilla, lemon zest and anise.
The method mixes the flour and dry yeast, adds the remaining ingredients, kneads until the dough releases from the bowl, rises for 45 minutes, then forms seven balls.
The pan uses 250 ml milk, 1/8 lb butter or margarine and a pinch of sugar; after a 10-minute covered proof the buns cook for two minutes on the highest setting and about 20 minutes on medium with the lid closed throughout.
The source suggests vanilla sauce or fruit compote and gives no measured temperature or tested scale-up.
Cited in: An Allgäu covered-pan version; Knead, rise and shape; Cook without lifting the lid
Unsere Bayerischen BauernRegional context · Variant context
DampfnudelnThe page says Bavarians and people in the Palatinate both claim Dampfnudeln; it distinguishes sweet Bavarian service from a salt-crusted Palatinate style.
Maria Heumos's separate formula uses fresh yeast, two eggs, dough butter and a covered pan with 250 ml water and 50 g butter for a 30-minute low simmer; it is not the Allgäu formula used here.
The Heumos page's printed first dough step omits the listed yeast, eggs and dough butter; that incomplete step was not combined with the BR formula.
Cited in: An Allgäu covered-pan version
Centers for Disease Control and PreventionFood safety guidance
Raw Flour and DoughUncooked flour and raw eggs can contain germs; do not taste raw dough; cook dough according to its recipe; wash hands, bowls, utensils and countertops after handling flour, eggs or dough.
Cited in: Cook without lifting the lid