* Exported from MasterCook *
Dampfnudel
Recipe By :Paul Hollywood, The Great British Bake Off
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Posted
Amount Measure Ingredient -- Preparation Method
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For the dampfnudel:
500 grams bread flour
100 grams caster sugar
7 grams fast-action yeast
150 milliliters milk -- full-fat, warmed
2 large eggs -- lightly beaten
70 grams unsalted butter -- melted
1 Tablespoon lemon zest -- zest of one lemon
vegetable oil -- for greasing
For the plum sauce:
4 plums -- ripe, stones removed, roughly chopped
4 Tablespoons orange juice -- juice of one orange
50 grams demerara sugar
1 pinch ground cinnamon
For the vanilla sauce:
150 milliliters milk -- full-fat
150 milliliters heavy cream
3 large egg yolks
1/2 teaspoon vanilla bean paste
2 teaspoons flour
50 grams caster sugar
For the poaching liquid:
25 grams unsalted butter
150 milliliters milk -- full-fat
25 grams caster sugar
These sweet steamed buns are a German speciality and should have a
caramelized bottom and soft pillowy tops. The recipe is from the tv
show 'The Great British Bake Off' (season 7, episode 3) broadcast in
the US as 'The Great British Baking Show' (season 4, episode 3).
For the dampfnudel, tip the flour into a large mixing bowl. Add the
sugar to one side of the bowl and the yeast to the other. Add the
milk, eggs and butter and turn the mixture round using your fingers
until you have a rough dough and have picked up all the flour from
the sides of the bowl.
Tip the dough onto a lightly floured work surface and knead for 5 to
10 minutes. Work through the initial wet stage until the dough starts
to form a soft, smooth skin. Scatter the lemon zest on top of the
dough and knead until evenly incorporated.
Place the dough in a lightly oiled bowl, cover with oiled cling film
and leave to rise for at least 1 hour until doubled in size.
Meanwhile, for the plum sauce, tip the plums and orange juice into a
large saucepan. Sprinkle over the sugar and cook over a low heat
until the sugar dissolves.
Increase the heat and boil for 10 minutes, squashing the plums using
a wooden spoon. Remove from the heat and stir in the cinnamon. Leave
to cool slightly, then blend to a thick sauce. Set aside.
For the vanilla sauce, heat the milk and cream in a heavy-based
saucepan over a medium heat to just below boiling point then remove
from the heat. In a large bowl, whisk the egg yolks, vanilla paste,
flour and sugar together until pale and fluffy. Pour over the warmed
milk, whisking continuously. Pour the mixture back into the pan and
cook over a very low heat for 3 to 4 minutes stirring continuously
until smooth and thick enough to coat the back of a spoon. Remove
from the heat and set aside. Cover the surface of the sauce with
cling film, to prevent a skin forming.
Turn the risen dough out onto a lightly floured surface. Turn inwards
repeatedly until all the air is knocked out. Divide the dough into 12
pieces and roll into balls.
For the poaching liquid, heat the butter, milk and sugar in a large
sauté pan with a tight fitting lid over a medium heat for 5 minutes
or until the sugar dissolves. Remove from the heat and, taking care
not to burn yourself, add the dough balls, ensuring they are all are
sitting on the base of pan. Leave to stand for 15 minutes until
doubled in size.
Reduce to a low heat and cook, covered, for 25 to 30 minutes (keep an
eye on them as they will burn easily, so check them towards the end
of the cooking time and add a little milk if they start to catch).
Remove the lid and cook over a low heat for a further 5 to 10 minutes
until the bases are golden-brown and caramelized.
Meanwhile, gently reheat the plum and vanilla sauces.
Remove the dampfnudels from the heat and carefully lift from the pan.
Serve with the golden crust upward, with the warm plum and vanilla
sauces alongside.
S(Internet address):
"http://www.bbc.co.uk/food/recipes/dampfnudel_36590";
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Per Serving (excluding unknown items): 392 Calories; 15g Fat (35.0%
calories from fat); 9g Protein; 55g Carbohydrate; 1g Dietary Fiber;
128mg Cholesterol; 39mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2017 - 0722