Skillet Bun with Vanilla Sauce

2h 19m

Crunchy and salty on the bottom, soft and chewy on top. With this classic Vanilla Sauce, it becomes an amazingly simple warm dessert treat. The sauce is prepared to enjoy one or two Dampfnudeln (skillet bun) while still hot, the rest can be eaten cold and without sauce in the evening or in the next morning.

This is my grandmothers recipe. The bite you take of these after they come fresh out of the pan dipped into the vanilla sauce is so mind-blowing!

Add 20 g of fresh yeast to a bowl
Add 80 g of sugar
Add 200 ml of warm milk
Mix to dissolve the yeast. Rest for 10m to begin fermentation
Add 500 g of all-purpose flour
Add 100 g of soft butter in small pieces
Mix to combine and knead dough for 10m, until dough comes together
Shape dough into ball and cover with cloth. Rest 40m until doubled in size
Cut 1 vanilla bean lengthwise and scrape out seeds
Reserve vanilla pod and seeds
Add 100 ml of milk to a pan on low heat
Add vanilla pod and seeds
Stir to dissolve and cook 5m to infuse flavor
Remove pan from heat
Crack 2 eggs and separate yolks. Transfer to large bowl
Add 50 g of sugar
Whisk until smooth and light in color
Add warm milk to yolks, leaving vanilla pod out
Whisk until combined
Cook mixture in pan on low heat and stir for 3m. Sauce is ready when it spreads like a rose on the back of a spoon after blowing it
Remove from heat and reserve in container
Transfer dough to work surface and cut into 4 equal pieces
Shape into balls and proof 40m until doubled in size
Add 1 tbsp of clarified butter to a skillet on medium heat
Add ½ cup of water
Season skillet with ½ tsp of salt
Add dough to skillet ensuring space between pieces
Cover and cook dough 15m until bottoms are golden and tops are cooked through. Skillet Bread is ready
Add 30 ml of Vanilla Sauce to serving bowl
Add Skillet Bun to the sauce crispy side up
Enjoy!