German Eierlikör (or Eierlikoer as it is sometimes spelled) is a wonderfully tasty cream liqueur and makes for a great last-minute gift, especially (but not only) for Easter.
Oma (my granny) had five sisters, who regularly visited her on her birthday. Each year on January 22, all those lovely great-aunts — or “aunties” as we called them — came to celebrate, talk and laugh with her. When none of them could possibly eat any more cake, Oma got up, went to the large sideboard and fetched a large bottle of Eierlikör, which was greeted with great enthusiasm. At least by the adults.
After our aunties had left several hours later in a spirited mood and giggling happily, Oma let us dip our fingers in the empty glasses and taste what Eierlikör was left in them. It was wonderfully creamy and rich and bore a hint of vanilla. And to be honest, just those few drops made us feel like grown-ups.
Nowadays, I make my own homemade Eierlikör, and I’m here to show you how it’s done. With a few simple ingredients, some basic equipment and my traditional recipe, you can whip up this delicious German Eierlikör in under 10 minutes.
This homemade Eierlikör recipe shows you how to make traditional German egg liqueur with egg yolks, cream and vodka in just 10 minutes.
What is Eierlikör?
Eierlikör is a creamy German liqueur made from egg yolks, sugar and alcohol. It has an alcohol content between 14 and 20 %. A thicker variety containing at least 140 g of egg yolks per litre is called Advocaat (also spelled Avocat or Advocat).
So Advocaat and Eierlikör are essentially the same drink, just known under different names.
No matter the name, the liqueur is usually drunk pure or together with coffee (like Oma used to).
The origin of Eierlikör
In the 17th century, European conquistadores in Brazil were introduced to a beverage called Abacate, made with avocados. They mixed the drink with rum and sugar and thus created the first version of an “Advocaat”. In Europe, however, avocados were unknown at that time and could neither be cultivated nor imported.
The Dutch entrepreneur Eugen Verpoorten, who later founded the enterprise Verpoorten, substituted the avocados with egg yolks, and so the Eierlikör was born.
I don’t know if this story is true, but I think it’s quite cute, so let’s pretend it is 😉.
How to Make Eierlikör
Making Eierlikör at home is neither difficult nor complex. Let me show you:
Equipment For Making Eierlikör
To make this classic German Eierlikör recipe at home, you’ll need
A pot
A metal bowl that fits into the pot
A whisk or electric mixer
A thermometer (analogue or digital, range from 0 – 100 °C (32 – 212 °F)
A rubber spatula
A funnel and sieve (optional)
Glass bottles; I use 2 – 3 bottles of ¼ l (the last will not be full). It’s better to use bottles with a wide rim instead of a small one because the liqueur will thicken during cooling and may be difficult to pour.
Ingredients and variations
There are a few standard ingredients you need for making the classic Eierlikör – eggs, for example 😉. All other ingredients can be easily varied.
Egg yolks are the basis for this recipe, and it’s best to use organic, free-range eggs that are not older than one week. Before making the liqueur, take them out of the fridge at least 3 hours ahead so that they can reach room temperature.
Sugar not only sweetens the liqueur but also works as a conservation agent and enhances volume. You can either use granulated sugar, in which case you have to whisk the egg yolks longer until the sugar has dissolved or icing sugar.
Cream makes the Eierlikör very, well, creamy and rich. Alternatively, you can use condensed milk (10 % fat) or part cream, part milk. In the latter case, the liqueur is more liquid and has a more alcoholic taste.
Alcohol preserves the egg liqueur. The most recommended alcohol for Eierlikör is neutral vodka, but you can also use other varieties like corn schnapps, Doppelkorn or white rum. They work equally well but bring their own flavour.
Speaking of which: you can flavour your liqueur, for example, with vanilla, cinnamon or grated tonka bean.
Fill half the pot with water and bring it to a boil.
Separate the eggs and put the yolks, sugar and vanilla pulp in the bowl.
Hang the bowl in the pot with the hot water. This is called a bain-marie or double boiler.
Whisk the ingredients together until they become a fluffy, light yellow mass.
6. Constantly check the temperature with a thermometer. It should not exceed 60 °C (140 °F), or else the eggs will start to clot.
7. Now add the alcohol and the cream and whisk until the mixture noticeably thickens — this usually takes 5–10 minutes. Again, make sure the temperature does not exceed 60 °C (140 °F).
8. Use a funnel and sieve to fill the Eierlikör into bottles.
How to store Eierlikör
The sugar and alcohol in the Eierlikör work as preservatives so that it won’t spoil easily. However, store your homemade Eierlikör in the fridge to be on the safe side. There, it will last for 4–6 weeks.
125 mlvodka, corn schnapps, doppelkorn or white rum
1/2vanilla pod (pulp)
Equipment
1 pot
1 metal bowl that fits into the pot
1 Whisk or electric mixer
1 thermometer (analogue or digital, range from 0 – 100 °C (32 – 212 °F)
1 rubber spatula
1 funnel optional
1 sieve optional
2 - 3 glass bottles 250 ml, at best with a wide rim
Method
Eierlikör: Step-by-Step
Sterilise the bottles by rinsing them and the lids with boiling water and letting them cool down and dry.
Fill half the pot with water and bring it to a boil.
Separate the eggs and put the yolks, sugar and vanilla pulp in the bowl.
Hang the bowl in the pot with the hot water. This is called a bain-marie or double boiler.
Whisk the ingredients together until they become a fluffy, light yellow mass.
Constantly check the temperature with a thermometer. It should not exceed 60 °C (140 °F), or else the eggs will start to clot.
Now add the alcohol and the cream and whisk until the mixture noticeably thickens — this usually takes 5–10 minutes. Again, make sure that the temperature does not rise above 60 °C (140 °F).
Use a funnel and sieve to fill the Eierlikör into bottles.
Notes
You can add different flavours to your Eierlikör by substituting the vanilla with 1/2 tablespoon of cinnamon or a pinch of grated tonka bean.Store the Eierlikör in the fridge where it will last for 4 - 6 weeks.
How to serve Eierlikör
Eierlikör is often served in small glasses or chocolate-coated wafer cups. But that’s only one of many options.
Pour your homemade Eierlikör over an ice cream cup. It works wonderfully with vanilla, chocolate or hazelnut ice cream, but also with fruity ones like strawberry or raspberry.
Sneakily add German Eierlikör to your coffee. No one will see it, and it tastes delicious.
There are several cake recipes with Eierlikör, which I intend to post soon. Stay tuned.
Eierlikör can pimp many a dessert and take it from “meh” to “wow”. Whether it’s a tiramisu (forgive me, my Italian friends!), an Eton mess (a British cream dessert) or just whipped cream: a healthy dollop of Eierlikör can make a huge difference.
As Eierlikör is made from eggs, it’s natural that it’s connected with Easter, where it’s often served at celebrations. This is a lovely tradition I absolutely intend to keep!
German Eierlikör – A Treat Made in No Time
Whenever I see Eierlikör, I think of my Oma and aunties and the fun they had together. I miss them and the happy days and moments I shared with them.
Today, I make my own Eierlikör, and I encourage you to make your first (or second, or third…) batch with this quick and easy recipe. It doesn’t need fancy equipment or lots of ingredients and is done in about 10 minutes.
You can drink all of it by yourself, of course. I won’t judge you. But it’s more fun to share it with family and friends. And who knows, you could even start a new tradition that your kids and grandchildren will remember fondly one day.
I toast my granny for that. Cheers, Oma!
If you’re looking for more simple recipes to make from scratch, head over to my Recipes page — there’s plenty more to explore.
These March reflections are part of a monthly practice of noticing what each season asks of us — and March asks quite a lot.
After months of rest and quiet preparation, transition is finally here: the snow retreating, the first crocuses pushing through, the days growing noticeably longer. In this article, I share how the sights, sounds, and feel of early spring — birdsong returning, sunlight warming your face, squirrels stirring — signal that it’s time to wake up alongside the garden.
The snow has (mostly) disappeared and been replaced by rain, and the first spring flowers like crocuses and snowflakes (the flowers, not the actual thing) begin to appear. The light is shifting, and finally, the days become perceptibly longer.
A promise of spring lies in the air.
I notice all of this before most people are awake since I start working pretty early, at 6 o’clock to be precise. Last week, I heard a bird singing before I went into the office, and I realised only then that I hadn’t heard birdsong for months! When the birds sing again, spring has stepped onto the stage.
Now is a wonderful time to go outside, even when it’s raining and the wind is blowing harshly. Yet there’s so much change out there that we can witness almost daily. Early blooms push through the soil, and squirrels look for their long-forgotten storage chambers.
This winter was particularly cold and long, but March has started with warm temperatures and sunshine, and I swear I’m a new person altogether. Just because those little beams of sunlight hit me, and the warmth makes me pull off my thick down jacket and replace it with a lighter version.
That shift isn’t just in me — step outside, and you can see it everywhere.
The Garden Awakens
With longer days and shifting light, the garden stirs back to life — slowly, almost shyly at first.
The soil may be wet and even still frozen on the surface, and it can be hard to see any change at all. But temperatures are slowly rising, and underneath, things are moving. Spring is advancing while winter still lingers.
On dry, sunny days, it’s worth pulling back the mulch from your garden beds and letting the soil soak up some warmth. Watch the buds on your trees and shrubs — they’re swelling, quietly promising to burst open, although the nights are still cold and even frosty. The garden is responding to both seasons at once. If you haven’t pruned yet, early March is often your last chance before new growth begins.
In ancient times, the Spring equinox was celebrated as the beginning of a New Year, which, in my opinion, makes much more sense than beginning a new year in the depths of winter. I’ve written about that in detail in my January reflections.
I can feel the energy of new beginnings and making plans. Yet, sometimes it’s necessary to remove some of the old stuff and make room for the new. While winter slowly leaves the stage, we prepare the space for spring. That’s why March is such a great month to declutter, organise and clean your home.
Declutter A Small Space
I know – I feel overwhelmed, too, when I hear the word declutter. The good news is, you can start small. Choose a drawer, for example. You know which one I mean: the one every household has where all the knick-knacks and stuff land that you don’t know where else to put, and where packets of hankies, dried-out pens and tiny plastic toys from the Kinder Egg wait to be rediscovered.
This is our drawer of doom. Posh on the outside, but chaotic within.
I like to spread everything out on the kitchen table, then sort through the stuff and throw away everything that’s broken or I don’t need anymore. Put the remaining stuff where it belongs, and only put back in the drawer what you really want to be there.
Spring Cleaning
I’m sorry to admit that I’m not a huge fan of cleaning. It feels tedious and pointless because dust and dirt will always find a way. On the other hand, I like my home to be clean. Contradictory, I know. But as the Dowager Countess in Downton Abbey once said, women are perfectly entitled to be contrary — and she was rarely wrong about anything.
If you’re in for a good spring cleaning, grab a bucket of hot water and a cleaning cloth and get started. If it helps, listen to an audiobook while working on your new dust-free home (I love a good cosy crime, for example) or play some music, whatever helps you do the job. The reward of a deep-clean house and sparkling windows is waiting for you.
Prepare for the Garden Season
I can think best in a clean environment. Maybe that makes me a little like Monk, but that’s how my mind works. A good spring cleaning not only satisfies my eyes but also sets my creative motor in motion.
When the weather suddenly turns cold and wintry again after a few warm, sunny days, I sometimes feel like howling in misery! It sometimes feels like handing a child a bar of chocolate and then telling them they can’t have it.
In those moments of despair (yeah, sometimes I’m a real drama queen), I remind myself that March is a month of transition. It’s not clicking a button and voilà: spring is here all of a sudden.
March feels more like a dance between winter and spring. One day, spring has a solo and shows us all it has to offer; the next day, winter takes over the stage, putting on one last performance.
While spring gains strength, winter slowly loses its power. The times “on stage” diminish until the last farewell before it retreats completely until the end of the year.
This dance can feel surprisingly long, but we know that spring will stay in the end and take over again. In the meantime, let’s see what we can do for ourselves to keep our balance.
March Self-Care for Body…
I’ve started jogging again, and between jogging and long walks, I enjoy being outdoors no matter the weather.
Even if you don’t like jogging, spend some time outdoors. I particularly enjoy watching how nature awakens again. Crocuses and coltsfoot suddenly push through the soil, birds are singing, and the buds of trees and bushes start to swell. The progress is slow, but it is unmistakable.
In the evenings, however, I sometimes feel quite exhausted. Whether it’s the exercise, the shifting temperatures or simply spring fever, I couldn’t say. But no matter the reason, it’s important to be kind to oneself and learn to move with the season’s rhythm. Take a break when you need one, have a nap or simply go to bed early.
Learn from nature and don’t overdo it. Your strength will return soon enough, and the tiredness will be forgotten.
… For Mind…
March is a time when organising and planning become important to me. I love to have a clear vision of what I want to do in the garden, what new recipes to try with our vegetables and how to preserve my harvest. Many of these aspects are routine, of course, but I want to try out some new things every year, be it new vegetables or varieties, new recipes or even new preserving methods. While the garden is only beginning to wake, our ideas are already stepping forward.
March is also a good time to start new creative projects. Have you ever tried soapmaking, for example? In my section about Home & Body, you’ll find several easy soap recipes and instructions. It’s a wonderful beginner project if you enjoy working with natural ingredients.
In the evenings, though, I love retreating with a good book, especially when I feel I have been productive during the day. Let’s not forget the relaxing power of experiencing other lives through a well-written story.
… and Soul
For me, March is the perfect month for inviting people over. Where I was too self-absorbed in January, and I know I’ll become too outdoors-focused as soon as the outdoor gardening season begins in April, I now have both the energy and time to prepare luscious cakes for a tea party or cook a wonderful meal for an evening dinner with friends.
For these gatherings, I often decorate our home with flowers as a sign that spring is entering the house. It doesn’t matter that they’re store-bought; they bring a touch of spring into our home and our spirits.
If you want to invite guests over, why not do so on the Spring equinox, the moment when day and night are perfectly balanced? You could celebrate the ancient New Year and even start a new tradition. Or simply light a candle for yourself and the new season with all its promises.
While March brings the promise of spring and new beginnings, it can sometimes feel harsh and cold. Just remember that it’s a time of transition where winter and spring find themselves in a dance. One day, spring leads, the next winter takes over.
If nothing else, March teaches us patience. We know that winter will retreat eventually and spring will take its place. Let’s observe nature’s rhythm and take it as our model. Learning to move with that rhythm is part of seasonal living.
In the meantime, let us enjoy every new flower that blooms, birdsong in the early morning, or tea with friends. These are signs that spring is slowly taking the lead.
Where February still represents winter with a hint of spring as the days get longer, March is quite the opposite: spring with a hint of winter. There’s something magical about that transition from winter’s quiet to spring’s promise that gets my – still too clean – fingers itching and making me want to dig in the dirt. With rising temperatures in March, the list of vegetables to sow and plant grows as well.
While we can seed-start cold-sensitive veggies indoors, there are a few robust vegetables that can already be sowed and planted outdoors. Read on to learn what to sow and plant in March.
Loofahs belong to the cucumber family. As they like it very warm, they can only be cultivated in the greenhouse in my zone (7b). If you also want to include loofahs in your garden, now is the time to start them indoors. In my experience, it helps germination when we roughen up the seeds by grinding their edges on sandpaper and afterwards soaking them in lukewarm water for 24 hours before putting them into the soil.
Loofahs – like cucumbers – don’t like being transplanted, so I take larger pots and put in one seed per pot. That way, their roots won’t get meddled with, and we only have to disturb them once when we plant them outside.
Tomatoes
Mid-March is the right time to start all those tomato varieties indoors that you want to cultivate outdoors. Tomatoes for the greenhouse can already be started in February, but if you have missed it then, it’s not too late to start them now.
Usually, eggplants, chillies and peppers are started in February or even January because they need quite a long time to grow. You can still start them now, however! They may be a bit behind their time, but it’s not too late to grow them.
Greenhouse cucumbers
It’s too early to start cucumbers for the great outdoors, but if you want to cultivate them in the greenhouse, now is the time to start them. As with loofahs, cucumbers do not like to be transplanted, so take a large enough pot and put only one seed into it. That way, they need not be thinned and can later be planted in the greenhouse without having their roots disturbed.
Sow winter leek and – if you haven’t already – onions. I either sow 2 – 3 seeds per small pot, or I take a larger container and sow them in rows that I will be thinning later.
Onions I usually sow in small pots with three seeds per pot. When I transplant them later, I leave those small bundles of three together.
Lettuce
It’s best to sow lettuce every 3 – 4 weeks to ensure a continuous supply. There are some varieties that we can sow outdoors in March, while at the same time, seed-starting later varieties indoors. When it gets warmer, we can replace the harvested lettuce with those pre-grown plants and at the same time sow lettuce in different varieties directly into the beds.
Herbs
Parsley needs a really long time to germinate, and if you haven’t started it already in February, now is the time to do so.
Herbs, like basil, savoury, chervil, cress and others can now be pre-cultivated indoors, as well. Either sow several seeds in large pots (and thin them later if necessary) or take small seed trays and put one seed per tray.
Cabbages
We have already seed-started different members of the cabbage family in February, but we can still sow (again)
Red and white cabbage
Kohlrabi
Broccoli
Cauliflower and
Savoy cabbage
Remember to label the pots and note meticulously the kind of vegetable you’ve sown and its variety! You won’t be able to deduce it from the seedlings later. Believe me, I’ve been there, and you won’t want to make the same mistake.
Nasturtium
Nasturtium is a great companion for cucumbers. It attracts insects that are harmful to cucumbers, like aphids, white flies and squash bugs and thus acts like a life trap to keep them away from the sensitive cucumbers. At the same time, it confuses and deters cucumber beetles and nematodes.
If all that wouldn’t be enough reason to plant nasturtium, it’s also a pretty sight in the garden with its beautiful flowers, and the whole plant (flowers, leaves and seeds) is edible.
Enough reasons to grow nasturtium? Grab your seed package and seed-start it now!
Potatoes
Sprouting your potatoes in March will give them a headstart for when you plant them in April. To sprout potatoes, lay them out on a surface and expose them to the light, for example, on a windowsill. I usually use egg cartons in which I put the potatoes. After a few days, we can see small sprouts growing out of the potatoes.
What to sow and plant outdoors in March
Depending on your hardiness zone, it may still be too early to sow anything outdoors, but in zone 7b, where I live, it’s ok to do so – IF we cover the seeds with protective covers or sow in the cold frame.
There are early varieties that can be sown outside mid to end of March. Just remember that peas are climbers and therefore install a trellis or net between the rows.
Carrots
Again, we’re talking early varieties here. If you have planted onion bulbs in autumn, sow the carrots in the rows between the onions. That way, carrots and onions will protect one another from harmful pests.
Broad beans
You can either sow broad beans outside in late autumn or now in March. It’s also possible to seed-start them indoors in January and plant them out now.
Broad beans are very tolerant of low temperatures and can even stand light frosts, which is why they don’t need protection against the cold. I usually cover them with fleece anyway, if not for their sake then at least for my peace of mind…
Lettuce
We’re talking about varieties here that are very tolerant of cold temperatures, like Asian lettuce and winter purslane. If we sow those outdoors now in March and later in April, plant the varieties we have seed-started indoors now, we can continually harvest different kinds of leafy greens. This method of sowing vegetables every 3 – 4 weeks is called succession planting, which not only ensures a continuous harvest but also that our beds are always covered.
Radishes
Radishes can be sown in a cold frame, a greenhouse or outdoors with protective fleece. As they have an exceptionally short maturity time, sow them every 2 – 3 weeks to have a continuous harvest.
Spinach
Spinach is almost a no-brainer: sow it, cover it with winter protection fleece and just let it grow. It’s usually quite tolerant of the cold and will grow well under protective cover.
Planting outdoors
Before we plant anything outdoors, it’s important to harden the seedlings off by gradually exposing them to outdoor temperatures. Start by putting your plants outside or in the greenhouse for 2 – 3 hours at first and prolong that time over the course of a week before transplanting.
Lettuce
Lettuce that we have started in February is now ready for transplanting outside. Make sure that the seedlings are not planted too deeply, or they may rot. As a rule of thumb, put them into the soil as deep as they were in the pot.
Strawberries
Plant strawberries in March, at best, different varieties that will ensure a long harvest, and cover them with protective mesh.
Spinach
If you have started spinach indoors, now is the time to transplant it, or you can sow it now directly into the patch (see above). No matter which way you take to get spinach into your garden, it will still need a protective cover against too-cold temperatures.
In March, we still have night frosts (and even some day frosts), but that doesn’t mean that there is nothing to do in the garden. Quite the opposite! There are plenty of garden tasks in March that will set your garden up for success. From preparing raised beds to sowing early vegetables, this March gardening checklist will help you make the most of the season.
Overview of garden tasks in March 2026
Here’s a quick overview of the most important garden tasks in March, including when to do them and whether frost protection is needed.
Garden Task
Best Time in March
Frost protection needed?
Priority
Seed-starting indoors
Any day this month
Yes - indoors only
High
Remove fir branches
Any dry day
No
Low
Remove mulch
Any warm day
No
High
Sprout potatoes
Anytime this month
Yes - indoors only
High
Force rhubarb (cover with bucket)
End of March
Yes
Optional
Air cold frames/greenhouse
On warm and sunny days
No
High
Fill up raised beds
When soil is no longer frozen and dry
No
Optional
Create new beds
When soil is no longer frozen and dry
No
Optional
Weeding
When soil is no longer frozen and dry
No
High
Plant strawberries
When soil is no longer frozen and dry
Yes
Optional
Sow/plant outdoors
When soil is no longer frozen and dry
Yes
High
Let’s go through each of these garden tasks in March in detail so you know exactly what to do and when.
#1 Fill up raised beds
Raised beds are not only filled with soil but also layered with organic materials like twigs, leaves, and plant stems. When that material decomposes, it is reduced in volume, which makes it sink down.
Now that your raised beds are empty, it’s a good time to fill them up with humus and compost. Fill more than the surface level, ideally forming a little mound, as the soil will sink again during the next weeks.
#2 Create new beds
If you want to enlarge your garden space, now is a good time to create new beds. I love this method of creating new patches as it doesn’t require digging or other heavy work, is very quickly done and wonderfully effective.
#3 Sprout potatoes for a head start
It’s still too early to plant potatoes, but you can give them a headstart by sprouting them. Lay them out flatly on a surface where they get lots of light. I usually put the potatoes into egg cartons that I place on the windowsill. After some time, they grow little green sprouts.
#4 Airing cold frames and greenhouses
With more sun hours, temperatures rise quickly in cold frames and greenhouses. Increased temperatures lead to increased condensation, which can make our plants rot. Air your cold frames and greenhouse regularly to let the moisture get out.
If you had protected plants with fir branches against the cold, it’s now time to remove them. While they were great in winter, we now need lighter materials for coverage, like straw or a winter protection veil that lets the light through. Fir branches at this stage of the season are too dense and can even impair growth.
#6 Remove mulch
Mulch is not only a good protection against weeds, but it’s also a good insulator. On the downside, that means that it keeps the cold in the soil for longer than we want to. For that reason, it’s an important garden job in early spring to remove the mulch from our beds by raking it to the edges. That way, the soil can warm up quicker.
#7 Weeding
Even though we’ve covered the beds with mulch, there will still be some weeds. When we remove the mulch, it’s best to pull out the weeds that have grown underneath. Thankfully, they’ll come off easily.
Additionally, when the soil is bare and warms up, weeds will also start to grow. Pull them out soon before they get too large.
#8 Plant Strawberries
You can plant new strawberries now and protect them with a veil. If you have strawberries in your garden already, remove all wilted leaves now. They may be infected with diseases, and by removing them, you can prevent those from spreading.
#9 Force Rhubarb
Another garden task you can do in March is to put a bucket over your rhubarb to help it grow faster. The principle is that the early spring sun warms up the air and the soil underneath the bucket, which makes the rhubarb sprout faster. The lack of light doesn’t hamper that, but makes sure that the stalks become especially tender. With this method, rhubarb can be harvested about 4 – 6 weeks after covering.
At the same time, check the seedlings that you’ve started earlier in the year daily. Make sure the plants have enough water and are aired regularly so that excessive condensed moisture will not cause rotting.
#11 Sowing / planting outdoors
Admittedly, there are not many plants you can sow outdoors in March, but still, there are some. Here is an overview of vegetables that can be sown and planted outdoors now:
You’ll find more details about which varieties to use and how to protect those early seedlings in this post about what to sow and plant in March.
Transplanted vegetables not only need protection against the cold but also against pests like snails and slugs, which are very hungry now. A slug fence or collar is a good physical barrier against our slimy fellow lodgers and hopefully will keep them at bay.
Be grateful for every little helper 😊.
For the last few months, we were reduced to dreaming up our vegetable gardens. Now is the time to take action! And although it may still be cold outside, we can start doing these garden tasks in March. Grab your gardening gloves, hop outside and get gardening!
Dampfnudeln, those fluffy Bavarian steamed dumplings with a golden caramelised bottom, were my Oma’s speciality — and today I’m sharing her recipe so you can master them too. In this recipe, I’ll show you how to make traditional Bavarian Dampfnudeln step by step — including all the tips that ensure they turn out fluffy with that signature caramelised crust.
When Oma cooked for our family – usually during harvest when Mom and Dad were in the fields all day – she often made Dampfnudeln. She waited until the four of us children had gathered around the table, making sure our hands were washed. Every one of us already had a plate in front of them, along with two forks and a tablespoon. We had already grabbed the forks and held them like swords.
Finally, Oma brought the large pot and put it in the middle of the table. The lid was still closed, its edges covered with dishcloths to trap the steam, but we could already smell the sweet scent of the steamed Dampfnudeln. Although we could hardly wait, none of us would dare to open the lid, knowing that Oma would give us a good rap on the knuckles (I‘ll soon explain why).
She brought the large jug of vanilla sauce and finally, finally, opened the lid from the pot, releasing the steam that had been trapped in it. And oh, the smell!
She carefully dug out one Dampfnudel after the other, and we could see the brown, caramelised crust underneath. As she’d placed them on our plates, we eagerly pulled them apart with our forks (hence two) and poured lukewarm vanilla sauce over them. It was pure bliss on a plate!
Aren’t familiar with Dampfnudeln? Let me explain what it is, where it originates from, and – last but not least – how to make the perfect Dampfnudel.
What is a Dampfnudel?
Basically, a Dampfnudel is a dumpling made from sweet, enriched yeast dough that’s steamed instead of baked. It’s a common dish popular across Southern Germany, Palatinate, Austria, Switzerland and the Alsace and is either served sweet or savoury as a main course.
The German word “Dampfnudel” translates as “steam noodle”. Now, “noodle” seems a strange word to describe what looks nothing like noodles, but it is actually an old word for “dumpling”.
Dampfnudeln (plural) are a traditional comfort food here in Bavaria, and they’re often served with sweet sauces like vanilla sauce or savoury sauces like mushroom sauce. They may sound like a dessert (and you can eat them as that), but in fact, they’re mostly served as a main dish, as they’re very filling. A pot of dampfnudeln and a jug of sauce can easily feed a whole family.
Where’s the Origin of Dampfnudeln?
Seeing as I’m from Bavaria, I’d love to say that Dampfnudeln originate here, in the heart of the land of mountains and lakes. But I can’t legitimately make that assertion, particularly as Rhineland-Palatinate, a state in the mid-West of Germany, claims that they’ve invented the Dampfnudel.
There’s a story about the village of Freckenfeld in Rhineland-Palatinate: During the Thirty Years’ War, the Swedes were threatening to plunder and burn down the village if the people wouldn’t pay an immense sum of money. The villagers persuaded the Swedes to spare them, and in return, they’d feed their soldiers abundantly.
The baker of Freckenfeld, a Mr Muck, was assigned the task to fulfil this promise. I’m sure he felt no pressure at all that he alone was responsible for the life or death of a village full of people.
He probably broke out in a sweat – and started to work.
It is said that Muck, with the help of his wife and his apprentice, made 1286 Dampfnudeln for the hungry soldiers (why anyone would want to count them is beyond me) and served them with enough sauce to feed, well, an army.
The village was spared, and the grateful villagers erected the “Dampfnudel-Tor” (Dampfnudel gate), consisting of the described 1286 Dampfnudeln (this time in stone) in commemoration of this event. The gate still stands, and if you ever come to Freckenfeld, go visit.
The Dampfnudel Gate in Freckenfeld (picture: pfalz.de)
In Bavaria, we don’t have a similar story, but we enjoy Dampfnudeln at least equally. The main difference between Bavarian and Palatinate Dampfnudeln is that we in the South usually enjoy them with a sweet sauce, fruit sauce or canned fruit. The people in the Palatinate, on the other hand, usually eat them with savoury sauces like mushroom or béchamel sauce.
Why You’ll love this German Dampfnudel recipe
Basic ingredients
Dampfnudeln may seem difficult, but in fact, you’ll only need a few ingredients to make these delicious dumplings. In fact, it’s just a sweet yeast dough, enriched with butter, milk and eggs that makes the basis for Dampfnudeln. You’ll find the full list of ingredients in the recipe section.
Low cost
Seeing as the ingredients are very basic, you’ll see that this dish is very budget-friendly. You can feed a whole family with Dampfnudeln for only a few euros.
The same goes for the sauces or preserved fruits you’re gonna serve them with. Neither vanilla sauce nor mushroom sauce is complicated or expensive. Or you can just take a jar of homemade apple sauce or dry-canned apples from your pantry and serve them with a staple you made yourself.
Comfort
The best thing about Dampfnudeln, though – no matter if served sweet or savoury – is that they’re a real comfort food from autumn to spring. They’re warming, hearty, and pair beautifully with preserved pantry staples you’ve been putting up all summer. Their fluffy dough, drenched in sauce, is like a caress for the soul. Up to now, I have not come across anyone who wouldn’t love Dampfnudeln, and I promise you: your family will, too!
But enough talk. Head for the pantry, grab the ingredients for Dampfnudeln and let’s get started!
How to Make Dampfnudeln (Step-by-Step)
Prefer watching? Here’s how to make Dampfnudeln step by step.
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Put the flour, sugar, salt and dried yeast in a bowl (see recipe card for quantities).
Warm the milk to hand temperature and melt the butter in it.
Add the eggs to the dry ingredients and slowly pour in the milk. Stir all together to make a soft but not sticky dough and knead it thoroughly until it becomes pliable and the surface turns smooth and silky. If the dough is too sticky, add some flour; if it’s too dry, add some milk.
Knead the dough
You can either knead the dough by hand (which is my preferred method) or with the hook of a stand mixer. In either case, knead it for about 4 minutes until the dough gets the desired texture.
Proof
Put the dough in a bowl and cover it with cling film or a dishcloth. Set it in a warm place and let it rest for 60 – 90 minutes or until the dough has risen to twice its size.
Shape the dumplings
Get the dough out of the bowl and onto a lightly floured board, the kitchen counter or a table. Knead it gently and cut 8 – 10 equally large pieces out of it.
Roll the pieces to form dumplings, squeezing the seams together. Lay them on the floured surface, cover them and let them rest in a warm place for another 30 – 60 minutes.
Prepare the pot
In the meantime, take a large, heavy-bottomed pot or pan with high sides and put it on the stove. The pot should be large enough to hold all the Dampfnudeln. I, for example, use one with a diameter of 25 cm (10 inches). Put the sugar and butter in it and pour in the milk. Slowly heat the mixture and stir it until the butter has melted and the sugar dissolved.
How to steam Dampfnudeln
When the dough balls have risen considerably, carefully put them into the pot with the warm milk. Make sure they have enough room to rise, so don’t squash them too tightly.
Close the pot with a lid, ideally made of glass, so that you can look into the pot. Bring the milk to a simmer on low. You want your Dampfnudeln to be steamed, not cooked. If the temperature is too high, the Dampfnudeln will burn while still raw in the middle. To trap the steam in the pot, you can wrap two dishcloths around the rim, just like Oma did.
From now on, do not open the lid until the Dampfnudeln are fully done! This is essential. When you open the lid, even just a tiny bit, the Dampfnudeln will crumble down.
Set the timer and let the Dampfnudeln steam for 30 – 35 minutes. You’ll know they’re done when they don’t move anymore, as the bubbling liquid has been absorbed. As a result, their shape has become stable. The simmer gentles down, and condensation increases.
When they’re done, carefully open the lid. As they’re cooked through now, they won’t crumble.
Freshly steamed Dampfnudeln. Let them cook for another few minutes until the moisture is absorbed and the crust starts to form.
Form the crust
Increase the temperature to medium and let the Dampfnudeln simmer for another few minutes until the milk is completely absorbed. When you can hear a slight sizzling, the crust is forming.
Immediately remove the pot from the stove to prevent the Dampfnudeln from burning and serve them right away, ideally with homemade vanilla sauce. (In this post about apple strudel with vanilla sauce, I’ll give you my favourite recipe).
Why Dampfnudeln get crust (and why you mustn’t open the lid)
During cooking, the liquid evaporates and steam forms. That steam is trapped in the pot and cooks the dough gently and evenly. That’s the reason you must never open the lid during the steaming process. The steam would get out, and cold air would flow in, ruining the result.
The butter in the mixture not only adds some flavour (fat is a flavour carrier) but also prevents the dough from sticking to the pot. With the help of butter, the Dampfnudeln can brown in the end instead of getting scorched.
When at the end of the steaming process, all the liquid is absorbed and evaporated, the sugar concentrates on the bottom of the pot and caramelises. Only after steaming is finished, the caramelised Dampfnudel crust forms. Additionally, the milk proteins and the sugars cause what’s known as the Maillard reaction, which gives browned food its distinct flavour.
Dampfnudeln
Authentic German Steamed Buns with a Caramelised Crust
Put the flour, sugar, salt and dried yeast in a bowl.
Warm the milk to hand temperature and melt the butter in it.
Add the eggs to the dry ingredients and slowly pour in the milk. Stir all together to make a soft but not sticky dough and knead it thoroughly until it becomes pliable and the surface turns smooth and silky. If the dough is too sticky, add some flour; if it’s too dry, add some milk.
Knead the dough for about 4 minutes until it gets the desired texture.
Put the dough in a bowl and cover it with cling film or a dishcloth. Set it in a warm place and let it rest for 60 – 90 minutes or until the dough has risen to twice its size.
Get the dough out of the bowl and onto a lightly floured board, the kitchen counter or a table. Knead it gently and cut 8 – 10 equally large pieces out of it.
Roll the pieces to form dumplings, squeezing the seams together. Lay them on the floured surface, cover them and let them rest in a warm place for another 30 - 60 minutes.
In the meantime, take a large, heavy-bottomed pot or pan with high sides and put it on the stove. The pot should be large enough to hold all the Dampfnudeln. Put the sugar and butter in it and pour in the milk. Slowly heat the mixture and stir it until the butter has melted and the sugar dissolved.
When the dough balls have risen considerably, carefully put them into the pot with the warm milk.
Close the pot with a lid. Bring the milk to a simmer on low. To trap the steam in the pot, you can wrap two dishcloths around the rim.
From now on, do not open the lid until the Dampfnudeln are fully done!
Set the timer and let the Dampfnudeln steam for 30 – 35 minutes. When they're done, carefully open the lid.
Increase the temperature to medium and let the Dampfnudeln simmer for another few minutes until the milk is completely absorbed. When you can hear a slight sizzling, the crust is forming.
Immediately remove the pot from the stove to prevent the Dampfnudeln from burning and serve them right away, ideally with homemade vanilla sauce.
The Secret to Perfect Dampfnudeln (Troubleshooting)
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It took me years to make perfect Dampfnudeln that are fluffy on the inside and have a crispy, caramelised crust. After testing various methods and many batches of (sometimes failed) Dampfnudeln, I’ve learned my lessons. Let me show you.
The Dampfnudeln are raw inside.
This is a common occurrence when the temperature for simmering is set too high. That way, the Dampfnudeln are cooked instead of steamed, and the milk evaporates too fast.
Next time, make sure that you only let them simmer on very low heat.
The bottom is burned
This could either be a pan, timing or measuring issue:
Make sure you use a heavy-bottomed pot.
When the Dampfnudeln are ready, and you open the lid and let them cook a bit more on the stove, listen carefully. When they start to sizzle, the crust is done, and you must immediately remove the pot from the stove.
Measure the amount of milk or water for the pot carefully, and don’t use too little.
The Dampfnudeln have no crust.
You probably used too much liquid that wouldn’t evaporate fully, even after the lid was opened.
Carefully measure the liquid.
The Dampfnudeln have collapsed.
That’s a classic case of curiosity and impatience. You opened the lid too soon, that is, before the Dampfnudeln were completely steamed through. The steam escaped while at the same time, colder air got inside the pot and caused the Dampfnudeln to collapse.
Keep the lid closed during steaming! Even a slight opening is too much for the sensitive dumplings.
The Dampfnudeln are heavy and dense
Several reasons can lead to dense and heavy Dampfnudeln.
The most common mistake is that the dough was too dry in the first place. Make sure the dough is soft and pliable, and add some milk if necessary.
Another reason can be that the dough wasn’t kneaded enough for the gluten to develop. The yeast in the dough creates gas, which must be trapped within the dough for it to rise. When the gluten structure is insufficiently developed, it can’t hold the gas, and the dough won’t rise properly. Knead the dough until it is soft and pliable and has a smooth and silky surface.
Speaking of rising: give the dough enough time to proof. It must approximately double in size. Now, depending on the temperature the dough is left in, this takes longer or shorter. Don’t stick too close to the clock; rather, watch the dough.
Lastly, when the cooking temperature is too high, the outer dough will set too fast, and as a result can’t rise during steaming. Always simmer Dampfnudeln on very low heat.
The dough didn’t rise.
This can be due to yeast problems: When the yeast is too old, it sometimes gets weak and doesn’t produce enough gas for the dough to rise properly. Check that your yeast hasn’t expired.
Also, if the milk you add to the dough is too hot, it can kill the yeast. Make sure the milk is not hotter than 38 °C (100 °F).
Don’t worry, though. Even experienced cooks have these mishaps from time to time. Just remember that practice makes perfect.
Serving Ideas for Dampfnudeln
Dampfnudeln are incredibly versatile and can be eaten with sweet or savoury sauces. While sweet Dampfnudeln are the Bavarian classic, savoury versions are especially popular in the Palatinate.
Sweet Dampfnudeln (German classic)
Dampfnudeln with vanilla sauce: The classic (and in my opinion, most authentic) way to eat Dampfnudeln is with vanilla sauce.
Fruit: But, of course, you can also serve them with apple sauce or fruit compotes like these dry-canned apples. Oma, for example, always liked to add preserved elderberries or plums to the (obligatory) vanilla sauce.
Butter and sugar: Some people like to pour brown butter on top or dust them with poppy seed sugar, although that’s more common with Germknödel, a filled Dampfnudel variation (more on that below).
Savoury Dampfnudeln Ideas
Mushroom sauce: In Palatinate, it’s more common to steam Dampfnudeln in salted water instead of sweet milk and then serve them as a savoury dish, for example, with a creamy mushroom sauce.
Vegetables: Another delicious way to eat hearty Dampfnudeln is as a side dish to homemade sauerkraut, spinach or other vegetable sauce and soup.
Meat: Serve Dampfnudeln as dumplings with goulash.
Make Ahead and Storage
How to prepare Dampfnudeln in advance
The yeast dough for Dampfnudeln can well be made ahead. Just don’t let it proof in a warm place, but put it in the fridge instead. There, it’ll rise as well, but slower due to the low temperatures. When you plan to make Dampfnudeln in the evening, you can make the yeast dough in the morning or even the evening before and let it proof in the fridge.
Before shaping the Dampfnudeln, take the dough out of the fridge and let it warm up for 1 – 1.5 hours.
Another way to prepare Dampfnudeln ahead is by freezing the raw dumplings. Cut off equal pieces from the yeast dough and roll them into dough balls. Instead of letting them sit to proof, put them in a bag and then in the freezer. Dampfnudeln can be stored in the freezer for up to three months.
Before you cook them, take the dumplings out of the freezer and let them defrost in the fridge overnight.
How to store Dampfnudeln
You can store cooked Dampfnudeln in a closed container for two days at room temperature, 3 – 4 days when you put the container in the fridge.
Alternatively, freeze Dampfnudeln. Just make sure they’ve completely cooled down, then put them in a bag and store them in the freezer. Before eating, take them out of the freezer and let them defrost in the fridge overnight. The next day, you can heat the Dampfnudeln in a microwave or the oven.
How to reheat Dampfnudeln
You got your Dampfnudel out of the fridge or freezer, but how to reheat it so that it becomes that fluffy ball again? There are a few different methods:
Microwave: Moisten or even rinse the Dampfnudel, put it on a plate and let it steam in the microwave for 3 – 4 minutes (600 W)
Pot: Heat some water in a pot, hang a tight-meshed sieve, steaming basket or dishcloth in it (the water mustn’t touch it). If you use a dishcloth, tie it loosely to the pots’ handles so that it forms a slight hollow. Now put the Dampfnudel in whatever device you’re using, close the lid and let it slowly reheat in the steam for 15 – 20 minutes.
Oven: If your oven has a steam function, wonderful! Use that. If not, you can use a roasting pan and an oven rack. Preheat the oven to 160 °C (320 °F), bring some water to the boil and pour it into the roasting pan in the oven. Moisten or rinse your Dampfnudel, put it on the oven rack and push it into the preheated oven. Let the Dampfnudel steam for 20 – 30 minutes and make sure that the water doesn’t evaporate completely.
Steam cooker: Preheat the steam cooker and let the Dampfnudel steam for 15 – 25 minutes in the steaming basket.
Dampfnudel Variations (Traditional and Modern Recipes)
You’ve learned the traditional way to make Dampfnudeln now, but there are a few variations that I’d like to show you, as well.
Sourdough Dampfnudeln
This variety is wonderful as a side dish to goulash or a hearty soup.
Leave out the eggs and milk, and instead make the Dampfnudel dough with sourdough or sourdough discard (alongside the yeast) and water. They must proof a bit longer, around 1.5 – 2 hours, but the steaming process is the same. Put them into a pot with warm water, salt and butter and steam them for 30 – 35 minutes.
Wholemeal flour Dampfnudeln
You can substitute the all-purpose flour with the same amount of wholemeal flour to make Dampfnudeln. You may want to add a bit more milk or water to the dough as wholemeal flour tends to absorb more water. Also, proofing time may be a bit longer. Just give the dough enough time to double in size. Wholemeal flour Dampfnudeln can be either made sweet or savoury.
Filled Dampfnudeln (Germknödel)
A classic Austrian Germknödel, the Austrian version of a filled Dampfnudel, is traditionally filled with plum jam. When you cut the dough into pieces, pull the pieces a bit so that they become flat(ish). Now, place a large teaspoonful of plum or any other jam you like on the dough and close it around the filling. Press the seams together so that the filling is safely tucked inside, and roll the dough into a ball.
When all dumplings are made, leave them to proof, just like regular Dampfnudeln, before steaming them. Germknödel are usually served drizzled with melted brown butter and sprinkled with poppy seed sugar.
Vegan Dampfnudeln
The sourdough Dampfnudeln I mentioned earlier are a good vegan alternative for a salty version. But you can also make vegan sweet Dampfnudeln: Leave out the eggs, replace the milk with oat, almond or soy milk – whatever you prefer – and use margarine instead of butter. You will want to add about a third more margarine than in the traditional recipe, since you have to replace the eggs.
Vegan Dampfnudeln can be just as fluffy as traditional ones, but the crumb is usually slightly lighter and less rich because eggs and dairy add tenderness, structure and moisture.
Here are answers to the most common questions about making Dampfnudeln.
Frequently Asked Questions
Why are my Dampfnudeln dense?
You most probably haven’t kneaded the dough enough and/or given it enough time to rise. Other reasons are that the dough was too dry or you cooked the Dampfnudeln at too high a temperature.
Can I make Dampfnudeln without egg?
Absolutely. Leave the eggs out of the recipe and add more butter (or margarine, if you prefer a vegan version) and, if necessary, more liquid.
Can I make Dampfnudeln without a special pot?
Yes — any heavy pot with a lid works (pan, Dutch oven and so on)
Why must you not open the lid?
When you open the lid before the Dampfnudeln are cooked through, the trapped steam gets out of the pot while cold air gets into it, causing the Dampfnudeln to collapse.
Are Dampfnudeln the same as Buchteln?
Not quite, but close. The (sweet) yeast dough is the same, but while Dampfnudeln are steamed, Buchteln are baked.
Can I use fresh yeast instead of dry?
Absolutely. Use three times the amount of fresh yeast compared to dry yeast.
Can I make Dampfnudeln in the oven?
Yes. Put the (proofed) dough rolls in a greased casserole, fill the casserole with a mixture of warm milk, sugar and butter (like in the traditional recipe) and let the Dampfnudeln bake for 25 minutes at 180 °C (355 °F). Please note that the texture will be different: while traditionally steamed Dampfnudeln are soft on the surface, the baked version will be crisp on the outside.
Why don’t my Dampfnudeln brown?
When they’re cooked through, open the lid and let them cook until all the moisture is absorbed and evaporated. The crust forms after the steaming process.
Seasonal Simple Life Tips
Dampfnudeln are a wonderful Bavarian comfort food. Imagine coming home on a cold autumn day, where you’ve cleaned up your garden, to a steaming plate of Dampfnudeln with vanilla sauce. Pure bliss!
Alternatively (or additionally, if you prefer), serve the Dampfnudeln with homemade fruit preserves, like apple sauce, dry-canned apples, preserved elderberries (as Oma used to), plums or cherries. Try different fruit preserves; there’s no limit to your imagination.
Dampfnudeln are not only delicious, but also a traditional slow food. You need patience to let the dough proof twice, and especially during the steaming process. No lifting the lid, remember?! Take that time deliberately, to make a special, nourishing dish for your family.
While you’re at it, think about making a double batch and either freezing the raw dumplings or the steamed Dampfnudeln. That way, you’ll have a meal prepared that you only have to take out of the freezer the night before and just reheat.
From Oma’s Kitchen to Yours — Ready to Make Your First Dampfnudeln?
Do you remember the beginning of this article, where we four children were sitting at the table, forks raised like swords, waiting for Oma to open that lid?
I’d love for you to create that moment in your own kitchen.
It doesn’t matter if it’s your children, your partner, your friends or just yourself — there’s something deeply satisfying about setting a steaming pot of Dampfnudeln on the table, knowing you made them from scratch with a handful of simple ingredients. And yes, your first batch might not be perfect. The lid might have been lifted just a tiny bit (we’ve all been there), or the crust might not have formed quite right. Don’t worry. Even imperfect Dampfnudeln are delicious — and the next batch will be better.
That’s the thing about traditional recipes like this one: they reward patience and practice. Let the dough take its time. Don’t rush the proofing. And whatever you do — don’t open that lid.
This recipe shows you exactly how to make traditional Dampfnudeln with a fluffy crumb and caramelised crust — step by step.
Guten Appetit! 🥟
If you love traditional comfort food, you might also enjoy these seasonal favourites from my kitchen:
This Dampfnudeln recipe is part of my growing collection of traditional, seasonal dishes. Browse the full recipe archive here and find your next comforting kitchen project.
