River Falls, WI
Give your bread a name and tell us about your recipe.
Craisin Maple Dampfnudel
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Rogue most of the time – stricter with baking formulas.
Tell us about how you added a Wisconsin twist to your bread creation.
The recipe already included "Butter," "Milk," and "Cream."
I added "Craisins" to the dough and sprinkled cinnamon on top for added flavor.
Then I topped the dampfnudel with a "Brandy"/Vanilla sauce. Although brandy is not truly of Wisconsin origins, it is often associated with Wisconsin.
Then I drizzled a "Maple" Sea Salt Caramel sauce over it all.
Very rich, but also very delicious.
I can hardly wait to try it again with dried "Door County Cherries" and a maybe a chocolate sauce.
How did you do?