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A traditional German sweet dish consisting of a steamed yeast bun doused in vanilla sauce.

  • Total Time: 25 minutes
  • Yield: 10-12 buns 1x


Units Scale

3 tablespoons butter, melted
1/4 cup oats, ground to a flour
3 tablespoons sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon active dry yeast
1/4 cup warm milk
2 tablespoons raisins (optional)
1/2 teaspoon ground cardamom (optional)


Mix together the melted butter, oats, sugar, egg, vanilla extract, nutmeg, and salt in a bowl.
In a separate bowl, mix together the all-purpose flour and active dry yeast.
Add the warm milk to the dry flour mixture and mix well to form a soft dough.
Add the wet ingredients to the dry flour mixture and mix with your hands until it forms a sticky dough.
Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
Form the dough into 10-12 balls and place them on a greased baking tray.
Optional: Place a few raisins and a tiny sprinkle of ground cardamom in the center of each ball.
Cover the tray with a kitchen towel and leave it in a warm place to rise for 1 hour.
After 1 hour, uncover the tray and steam the buns for approximately 15 minutes.
Check if the buns are done. They are ready when they are lightly brown on top.
Allow the buns to cool slightly before serving.


The buns can be reheated in the microwave for a few seconds once cooled and stored in an airtight container.
You can substitute oats with spelt or buckwheat flour for a healthier option.

  • Author: Bethanie Bate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Steam
  • Cuisine: German
  • Diet: Halal


  • Serving Size: 1 bun
  • Calories: 160 kcal
  • Sugar: 3g
  • Sodium: 140mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: Dampfnudel, German Cuisine, Steamed Bun, , , ,