Eat like a German - German Recipe:
Hefekloss, Dampfnudel or Germknödel (Yeastball)

Hefekloss, Dampfnudel or Germknödel (Yeastball)
Yeastball with vanilla sauce
[ source: Wikipedia]

Serves: 4 persons

Prep time:
Cook time:
Total time:

The yeastball (Hefekloß or Dampfnudel in Germany, Germknödel in Austria) is a traditional dish in the south and east of Germany and Austria. It can be enjoyed sweet as a dessert filled with fruits, or savory stuffed with meat and served with Sauerkraut.

The yeastball is considered a 'arme Leute Essen' (poor people's dish) because it uses only a few and basic ingredients: flour, milk, salt, butter and yeast. It originates in Bavaria and you will be able to find it on most menues in local restaurants.

[ source: chefkoch ]



  • 1 lb flour
  • 3 packs of dry yeast
  • 1 egg yolk
  • 1 cup milk
  • 3/4 of a stick of butter
  • 1/2 tsp salt
  • 1/2 tsp sugar (if served sweet)

Savory stuffing

  • 1 lb ground meat
  • 2 tbsp oil
  • 1 onion
  • 1 garlic clove
  • salt, pepper, oregano
  • 1 can diced tomatoes
  • 8 oz cheese


Mix flour, (sugar), salt and egg yolk. Dissolve the yeast in luke warm milk and add to mixture. Add soft butter and knead well. Let the dough rise on a warm location for about 30 minutes. Form balls, stuff if desired and let rest for another 30 minutes underneath a towel. Cook over steam or in hot salt water (not cooking) for 12-14 minutes.


Savory stuffing

Roast ground meat with oil, add remaining ingredients and cook until done. Stuff yeastball with filling and steam. Serving suggestion: serve with Sauerkraut, potatoes and slow cooked beef.


Use jam of your choice to stuff the yeastball or leave the yeastball as is and serve it on a bed of hot fruits.


Anita Irujo
Anita Irujo

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