Back a week in the Bake Off, but I needed to try out those Dampfnudel! They looked so fluffy and inviting – I just needed to get a hold of a frying pan with a lid for them… I finally decided to use a large stock pot instead, and wow were they fluffy. They reminded me like an iced bun in texture, and the combination of the plum sauce and custard – whoah.
Definitely a bake I’d do again – be careful when you’re steaming the dough though – I burnt the base of my pan by not keeping a better eye on it! Use the lowest possible heat on your hob and if you hear sizzling, quickly top up with more milk.
I changed Paul’s recipe for custard, as my version is pretty fool proof and tastes awesome.
Makes 12 Dampfnudel
For the dampfnudel:
500g (4 cups) strong white bread flour
100g (1/2 cup) caster sugar
7g (1&1/2 tsp) fast-action dried yeast
150ml (2/3 cup) slightly warmed full-fat milk
70g (1/3 cup) butter, melted
Zest of 1 lemon
For the plum sauce:
4 ripe plums, stone removed and roughly chopped
Juice of 1 orange
50g (1/4 cup) dark brown soft sugar
Pinch of ground cinnamon
For the custard:
500ml (2 & 1/4 cups) milk
4 egg yolks
70g (3/4 cup) sugar
1 tsp vanilla extract
1 tbsp corn flour
For the poaching liquid:
25g (2 tbsp) butter
150ml (2/3 cup) full fat milk
25g (2 tbsp) caster sugar
1. Prepare the dampfnudel dough. In a large mixing bowl add the flour. Pour the sugar and yeast onto opposite sides of the bowl, and mix gently.
2. Pour in the milk, eggs and melted butter, and bring the dough into a ball.
3. Knead for 5 – 10 minutes. It’s a lovely dough to work with as it doesn’t stick to the surface too much, and isn’t too hard to work. Knead until it becomes smooth and a little shiny.
4. Place in a lightly oiled bowl, and cover with clingfilm. Leave to prove for at least 1 hour, until it has doubled in size.
5. Whilst proving, make the sauces.
For the plum sauce, heat the plums, orange juice and brown sugar together in a medium saucepan. Frequently stir and press the plums against the sides of the pan to break them down.
6. Bring to the boil, and then cook for 10 minutes.
7. Take the pan off the heat and then pour through a sieve, pressing the plums against the sieve to create a thick sauce (alternatively it can be blended).
8. Make the custard. Heat the milk in a saucepan until it is bubbling. Meanwhile, whisk together the egg yolks, sugar, vanilla and corn flour.
9. Pour the boiling milk onto the egg mixture, constantly stirring. Once all of the milk has been added, return the mixture to the pan.
10. Cook for a few minutes, until the custard thickens enough to coat the back of a spoon. Set aside.
11. Once the dough has doubled in size, tip out onto a lightly floured board, and knock out any air in the dough.
12. Divide evenly into 12 balls – mine were about 75g each.
13. Prepare your poaching liquid by adding the milk, caster sugar and butter to a saucepan with a tightly fitting lid (or in my case, a stock pan with a lid). Bring to a boil to melt the butter, and then take off the heat.
14. Add the dough balls to the pan, then place the lid back on the pan and leave the dough balls to prove for 15 minutes.
15. Cook the dampfnudel by placing the pan on the lowest heat possible, and cooking for 25-30 minutes. Check them after 20 minutes, and top up with extra milk if needed.
16. Remove the lid and cook for another 5 minutes, until the bases have lightly coloured. As I mentioned, mine burnt, so I now know to be careful at this stage!
17. Reheat your custard and plum sauces.
18. Serve the dampfnudel with the custard and plum sauce.