Name: Hefeklösse | German Steamed Buns
Prep time: 20 min
Cook time: 10 min
Total time: 80 min
Ingredients: 500 grams ap flour; 12 grams granulated sugar; 10 grams active dry yeast; 125 ml milk (lukewarm); 125 ml water (lukewarm); 14 grams butter (room temperature); 1 egg; 1 egg yolk; 1 tsp vanilla extract; 24 oz sour cherries (24 oz jar)

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Fluffy steamed buns served with jarred sour cherries, these Hefeklösse are so simple and one of my favorite family recipes from my Oma.

Overhead image of torn up hefeklösse with jarred sour cherries on top.

Can I use a steamer basket?

I have made these with a steamer basket before and it does work but I recommend lining it with a piece of parchment paper. They may also look not as pretty but they will still be delicious!

Why do you tear them apart?

Ok so, before pouring the cherries and cherry juice over the hefeklösse, it’s super important that you tear them apart into 1/2″-1″ chunks. This allows all of the cherry goodness to absorb into the buns.

What can I use instead of Jarred Sour Cherries?

If (for some reason) you don’t like jarred/canned tart cherries, you can use any other canned fruit that comes in a light syrup/juice. Or if you want to go for a lower sugar option, I recommend making a berry compote by cooking down some raspberries and/or blueberries and pouring them over top.

Tips for making Hefeklösse

When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned.
This dough is a little stiffer than many yeasted doughs so if you find that your mixer is having a hard time on low speed, I recommend kneading it by hand.
It‘s very important to check on the hefeklösse once they are shaped, if they over proof they won’t puff up much while steaming. Once they have grown and look about twice as thick they are ready to go so I recommend turning on the water for the steaming right away after they have been cut.
The size that you cut the dough out into is not that important as long as it’s around 3″ in diameter (this will keep the cooking time the same).
These taste best hot and fresh! We usually start eating a batch while the next batch is steaming – also be careful because they will be hot to tear apart but just go quickly (or use 2 forks 😂).

Ingredients

All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
Sugar: This recipe uses just a little granulated sugar in the dough.
Milk: The hefeklösse use milk and water as the liquid in the dough; however, they will also work with non-dairy milks such as almond or light coconut milk.
Butter: The butter adds moisture to the dough!
Eggs: I use standard large eggs from the store. There is one whole egg and one egg yolk in the dough.
Yeast: In this recipe, active dry yeast is used. However, if you are using instant, simply whisk it in with the flour and sugar in the first step.
Vanilla Extract: Vanilla extract adds flavor to the dough.
Jarred Sour (Tart) Cherries: Usually these can be found as tart cherries in light syrup – they are what we have always put on top of our Hefeklösse. However, see the FAQs above for more ideas.

Side view of one bowl with torn up steamed buns with sour cherries on top.

How to make Hefeklösse

Make the dough

Heat the milk and water until they are just lukewarm.
In the bowl of a stand mixer add in the flour and sugar, then whisk to combine. Make a well in the center and pour in the yeast and warmed milk/water mixture.
Stir the yeast and milk/water together incorporating a little bit of the flour/ sugar mixture. Cover the bowl with a towel and set aside for 10 minutes.
After 10 minutes, give the mixture a brief stir.
Then add in the butter, egg, egg yolk, and vanilla. Use the dough hook attachment to knead the dough on low speed until smooth and the sides of the mixing bowl are clean. About 10 – 15 minutes.
Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a towel or plastic and place somewhere warm to rise for 30 minutes.

Shaping

Once the dough has doubled in size, knead it by hand or with a machine, a couple of times to knock out the air.
Gently roll the dough out on a lightly floured surface, until it is 1/2″ thick. Use the 3″ round cutter to cut out as many disks as possible. Place them on a lightly floured baking sheet. Leave at least 1″-2″ between them to give them space to rise.
Re-knead the dough one more time and roll it out to cut out another set of disks.
Once they have all been cut out and placed on the baking sheet, cover with a towel or proofing bag and place somewhere warm to rise for 20-30 minutes.
Immediately set up the steam bath.

Steaming

Add about 2″ of water into the bottom of a large pot with a domed lid. Place a thin kitchen over the top and secure it with a rubber band or string to create a taught surface.
Once the water is boiling, place a few hefeklösse onto the towel. Then cover with the lid and leave to cook for 10 minutes.
Once finished, carefully use a fork to remove the steamed hefeklösse from the towel and place in the bowls to serve.
Lay the next set of proofed hefeklösse on the towel to steam for 10 minutes. Continue this process until all of the buns have been steamed.

Serve

Tear the hefeklösse into 1/2″ chunks. Then top with the cherries and juice and eat immediately.

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