The Bake Off: Dampfnudel

As soon as I saw last week's technical challenge I died a little inside... I mean what even are dampfnudel?! I've never seen one, let alone tasted one, but of course I took one for the team and soldiered on through the very long winded recipe to show you lovely lot how well badly I did! 


For the dampfnudel

500g strong white bread flour, plus extra for dusting
100g caster sugar
7g instant yeast
150ml warm whole milk
2 large eggs, lightly beaten
70g unsalted butter, melted
finely grated zest of 1 lemon

For the plum sauce

4 ripe plums
juice of 1 medium orange
50g demerara sugar
pinch of ground cinnamon

For the vanilla sauce

150ml whole milk
150ml double cream
3 large egg yolks
50g caster sugar
2 tsp plain flour
½ tsp vanilla bean paste

For the poaching liquid

25g unsalted butter
150ml whole milk
25g caster sugar


1. Add the flour, sugar and yeast to a large mixing bowl, making sure that the sugar and yeast don't touch. Melt the butter and warm the milk, then add to the dry mixture. Turn the mixture until all well incorporated (this is seriously sticky business!) and continue until it resembles dough.

2. Lightly flour your surface, then tip out the dough onto it and knead for 5-10 minutes until the dough almost forms a skin and is no longer super wet and sticky. Grate the zest over the dough and knead into the mixture until well incorporated. Allow the mixture to prove in a oiled, cling filmed bowl for at least an hour (I ended up putting mine in the boiler cupboard as a make shift proving drawer!) until it has doubled in size.
3. Roughly chop the plums into a saucepan. Add the orange juice (I cheated and used 60ml from a carton - sorry Paul!) and sugar to the pan. Heat on a low heat for about 5 mins, then increase the heat and boil for 10 minutes, making sure to mash the mixture with a wooden spoon until it is thick. Add the cinnamon once off the heat.

Tasted better than it looks, for sure!

4. Heat the milk and cream in a saucepan on a medium heat. Beat the egg yolks, vanilla paste (I used extract... again I cheated!), flour and caster sugar in a bowl then pour over the warmed liquid. Return to the saucepan and cook on a low heat until thick and smooth. Cover the surface of the sauce with clingfilm to prevent a skin forming.
My make-shift proving drawer!

5. Turn the dough out on to a lightly floured surface, then divide into 12 pieces and roll into balls. 

6. To poach, heat the butter milk and sugar in a large saucepan over a medium heat until sugar dissolves. Remove from heat, add the dough, replace the lid and allow to rise for 15 minutes. Cook the dough over a low-medium heat (I'd say more low as mine did kind of explode halfway through!) for about 25 minutes with the lid on. Remove the lid and cook for another 5-10 minutes (this is when the caramel is meant to form, however I never got any... sad times!)
7. Serve with the sauces and enjoy!
So apart from the fact that my balls seem to be rather swollen and my caramel was non existent and so the pan was a b**ch to clean (thanks Mum and Dad for your help!), I don't think I did too badly! I won't be making these again, though, that's for sure...

Patience factor 2/10 (just took far too long!)
Taste 6.5/10 (not the worst thing I've ever tasted, but my least favourite so far!)
Easiness 6/10 (it wasn't too bad other than the caramel/pan situation!)

Have you ever had/made these before? What do you think about the seriously devastating GBBO news... I'm seriously gutted! Have a good rest of the week and enjoy tonight's programme! 
Becky xx
*As always this recipe is taken from here and isn't mine*

Apologies again for such crappy lighting :( 


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