• 1 packet dry yeast
• 50g sugar
• 250 ml milk
• 500g flour
• 0.5 tsp salt
• 100g melted butter
• 1 egg yolk

• 100 g butter
• 125 ml milk
• 125 g sugar

Make a dough out of the dough ingredients, knead it like any yeast based dough, and let it rest for a good hour until it doubles volume. Knead again, form into a roll, cut into 9 equal portions, and form round buns out of it. Let them rest for half and hour to an hour, until they have increased volume by 50% or so.

Put the ingredients for the steaming liquid into a large saucepan with a lid, and heat them up until they start boiling. Place the buns in the saucepan, close the lid, and let them steam on low heat for 25 to 30 minutes. Do not open the lid during this process, as the buns will collapse if you do. When the buns are ready, no more steam will escape from the lid, and the Dampfnudeln will start to “sing” - the process of caramelising the bottom of the buns causes that noise. Take out and serve with vanilla custard.