German Yeast Dumplings Hefeklosse
Indulge in the comforting flavors of traditional German cuisine with these soft and pillowy German Yeast Dumplings, or Hefeklösse. Made with a simple yet rich dough of all-purpose flour, milk, and butter, these steamed dumplings are elevated by the subtle sweetness of granulated sugar and the depth of instant yeast. Perfectly fluffy and tender, they are gently steamed to preserve their airy texture, making them an ideal base for a drizzle of creamy vanilla sauce, a serving of tart fruit compote, or a touch of melted butter. This recipe, which is a quintessential treat in many German households, is surprisingly easy to make with just 90 minutes of prep time and 20 minutes of gentle steaming. Whether served as a dessert or a side dish, Hefeklösse is a heartwarming culinary delight that brings old-world charm to your table. Perfect for cozy family dinners and authentic taste experiences!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 250 milliliters Milk
- 50 grams Unsalted butter (melted)
- 1 large Egg
- 1 teaspoon Salt
- 500 milliliters Water (for steaming)
Instructions
In a small saucepan, warm the milk until it is lukewarm (around 37–40°C or 98–105°F). Do not overheat.
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Pour the lukewarm milk into the dry ingredients. Add the melted butter and the egg.
Knead the dough by hand or using a stand mixer fitted with a dough hook for about 8–10 minutes, or until the dough becomes soft, smooth, and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour. The dough should double in size.
Once the dough has risen, punch it down gently and transfer it to a lightly floured surface.
Divide the dough into 6 equal portions and shape each portion into a round dumpling. Cover and let them rest for 15 minutes so they can rise slightly.
In a large pot, bring about 500 milliliters of water to a gentle boil. Reduce to a simmer and place a steamer basket or rack over the water.
Place the dumplings in the steamer basket, ensuring there is space between them to expand. Cover the pot with a lid and steam the dumplings for 15–20 minutes. Do not lift the lid during steaming, as this may cause the dumplings to deflate.
Once done, remove the dumplings carefully using tongs or a spatula. Serve warm with vanilla sauce, fruit compote, or melted butter for a traditional German touch.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 63.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 430 mg | 33% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
