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Dampfnudel

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 22 Jul 2017 22:10:43 -0700
v117.n028.1
* 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
--------  ------------  --------------------------------
                         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";
                                     - - - - - - - - - - - - - - - - - - -

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