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Saturday, 10 September 2016

Dampfnudeln

I have been trying some of the technical challenges from The Great British Bake Off and made these delicious dumplings last weekend.  I had eaten Dampfnudeln before but not attempted to make them myself.


After having attempted making Dampfnudeln before the bread episode of Bake Off aired, I watched with great interest to see how they got on. The instructions the contestants were given were very scant indeed and it was no wonder that almost all of the struggled with the task.  I dare say that Paul Hollywood would not attempt Dampfnudeln often himself, and obviously had been scouring the globe for tricky recipes for the contestants to make.  With the right recipe and clear instructions the dumplings weren't difficult or faffy, and tasted very nice indeed with custard.


Dampfnudeln

500g bread flour
100g sugar
1 tsp ground cinnamon
7g sachet instant yeast
150ml whole milk
2 large free range eggs
70g unsalted butter, melted
1 tsp vanilla bean paste

Poaching liquid
25g unsalted butter
pinch of ground cinnamon
150g whole milk
25g sugar

Custard and plum sauce to serve, homemade or storebought.

Put all the Dampfnudeln ingredients into the bowl of a stand mixer with a dough hook fitted and mix until a soft dough forms.  Knead using the mixer for 7 - 10 minutes or until the dough is really smooth.  You can of course mix and knead the dough by hand but I was short on time and patience so on this occasion let my mixer do the work for me.  Transfer the dough to a lightly greased bowl, cover the bowl with greased clingfilm and leave in a warm place to rise until doubled in size, this took about an hour in a warm kitchen. 

Once the dough has risen, knock it back and then divide it into 12 equal portions and shape into balls.  I weighed mine to make sure they were all equal and each of the 12 balls weighed 75g.  

Put the poaching liquid ingredients into a wide heavy based saucepan and heat gently until the sugar has dissolved and the butter melted.  Take the pan off the heat and add the dough balls.  All the dough balls need to be touching the base of the saucepan in a single layer.  Put the lid on the saucepan and leave the dough balls to rise in the warm liquid for 15 minutes. 

After 15 minutes, put the saucepan back onto a low heat and cook the dumplings for 20 minutes before you are tempted to remove the lid.  A glass lidded saucepan would've been very handy but sadly mine was a cast iron saucepan and the lid was most definitely not see through.  After 20 - 25 minutes remove the lid and cook the dumplings uncovered for 5 - 10 minutes until all the liquid has been absorbed and the base of each dumpling is golden and caramelised.  

Serve the dumplings with warmed custard and plum sauce.  


Many thanks to Tesco who provided me with a Giftcard to purchase some items for this bake.  You can check out their baking recipes here.  


I am entering this bake into The Great Bloggers Bake Off hosted by Mummy Mishaps.

Mummy Mishaps




6 comments:

  1. They look so good Michelle, I've never tried them before (unless I was served them without knowing what they were when I was studying in Germany, which is possible I suppose!) but have a hankering to try them now. Served with custard and plum sauce they sound like a great wintry dessert.

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  2. These turned out perfectly, I may have to try baking these as I am rather curious to how they taste x

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  3. i have to say that despite the comedy name (lol) the actual dumplings do look very light and soft, and as a roll with butter and jam, or the cooking fruit sauce, I bet they are delicious. Not sure about custard though. Yours look lovely Michelle and thank you for linking up xx

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  4. These look really good - I'm sure you're right about Paul Hollywood not making them very often!

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  5. You managed to get some colour to yours (bet thats down to your lovely cast iron pan) they do look better for that. Infact you've made them look quite nice so hats off to you for that they are not the prettiest of breads to make. Personally Im going to stick to baking rather than poaching breads in the future,

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  6. My grandma used to did this kind of dampfnudeln.. not the same but similar.. The best are with hot chocolate :)

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