German Dampfnudel with Beni filling

Serves: 6 (12 pieces) Chocolate used:
Beni Wild Harvest
Difficulty: Moderate
Preparation time: 30 minutes and up

    1. For the yeast dough, put the flour in a bowl, form a hole in the middle and put the yeast, sugar and lukewarm milk in it.
    2. Cut the butter in pieces and together with the salt place around the hole in the dough. Then allow the dough to rise for 20 minutes in a warm place.
    3. Add yolks and vanilla pulp and knead to a smooth dough. Make 12 rolls out of the dough and put a piece of chocolate in the middle of each. Leave the rolls on a greased tray and allow to rise for 40 more minutes.
    4. For the caramel crust, squeeze an orange. Put the orange juice, water, honey, butter and a pinch of salt and the rest of the vanilla pod into a shallow pan (25cm diameter) and bring to the boil.
    5. Now put the Dampfnudel rolls into the pan. Reduce heat, put the lid on and steam for about 20 min.
    6. After 20 min. remove the lid and reduce until liquid has disappeared and it begins to caramelize.
    7. For the custard, bring 450ml milk to the boil. Mix the remaining 50ml with the yolks, starch, vanilla pulp and sugar. Put the vanilla pod in the pan together with the milk but don’t forget to remove it when the milk is boiling.
    8. Then add the cold milk and egg mixture to the hot milk, leave on stove for a few minutes then take off  the heat and stir well. If the custard is too thick, add a little cold milk.

    With thanks to Cookthebooth for this brilliant recipe. Visit the blog for more inspiration!




  • 1 orange
  • 300ml water
  • 1 tblsp. honey
  • 50g butter
  • a pinch of sea salt


  • 500ml milk
  • 2 egg yolks (use large eggs)
  • 1 vanilla pod
  • 1 tblsp caster sugar
  • 1 tblsp. starch
[pinit color="red"]

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