If you like, fill your steamed pasta with plum roaster, poppy seed or berry compote!

Oktoberfest classics

The recipe: Dampfnudel with vanilla sauce

Munich chef Sven Christ shows how to make a Oktoberfest speciality like a Dampfnudel in a normal kitchen.


  • 400 g flour (type 405)
  • 1 sachet of dried yeast
  • 1 pinch of iodised salt
  • 40 g + 100 g sugar
  • 60 g + 100 g butter
  • 1 egg 200 ml + 125 ml milk


Heat 200 ml milk, soften the butter in it and leave to cool until lukewarm. Combine the flour, yeast, 40 g sugar and salt in a mixing bowl, then add the egg and the butter and milk mixture and knead for five minutes with a kneading hook to form a smooth dough. Cover the dough and leave to rise in a warm place for an hour. Shape the dough into a roll and divide into eight pieces, forming them into buns (add filling if desired). Leave to rise for another 20 minutes.

Add the rest of the milk to a deep non-stick pan along with the sugar and the butter and melt them together. Next, place the Dampfnudeln into the pan and cover with a lid, leaving to cook for approx. 25 minutes. Do not lift the lid at all while the Dampfnudeln are cooking, otherwise they will collapse. When the cooking time is over, the Dampfnudeln will have completely absorbed the liquid and the undersides will be beautifully caramelised.

Plenty of vanilla sauce

  • 600 ml cream or milk
  • 1–2 vanilla pods
  • 8 egg yolks
  • 300 g sugar
  • 1 tsp cornstarch


Combine the milk or cream with the sugar and bring to the boil; halve the vanilla pods lengthways and scrape out the seeds, then add to the milk (you can add the scraped pods to some sugar in a glass afterwards, for tasty flavoured sugar). Dissolve the cornflour in a bit of cold water and add it to the milk. Then add the egg yolks and mix thoroughly with a hand blender. Bring the sauce back to the boil and strain it through a fine sieve. Store any leftover vanilla sauce in the fridge in a sealable glass container (but I doubt there’ll be any!).


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Oktoberfest classics: Dampfnudel with vanilla sauce



Text: Sven Christ; Photos: Frank Stolle