Week Three: Dampfnudel

Three technical challenges in a row!  I think it's purely because the technical challenge is always shorter, it's easier for me to achieve :)  I have NEVER heard of dampfundel but they sounded delicious and I knew I had to try some sweet German dumplings ;)

Full recipe here - http://www.bbc.co.uk/food/recipes/dampfnudel_36590

Ingredients

For the dampfnudel

            500g/1lb 2oz strong white flour, plus extra for dusting

            100g/3½oz caster sugar

            7g sachet fast-action yeast

            150ml/5fl oz full-fat milk, warmed

            2 large free-range eggs, lightly beaten

            70g/2½oz unsalted butter, melted

            1 lemon, finely grated zest only

            vegetable oil, for greasing

For the plum sauce

            4 ripe plums, roughly chopped and stones removed

            1 medium orange, juice only

            50g/1¾oz demerara sugar

            pinch ground cinnamon

For the vanilla sauce

            150ml/5fl oz full-fat milk

            150ml/5fl oz double cream

            3 large free-range egg yolks

            ½ tsp vanilla bean paste

            2 tsp plain flour

            50g/1¾oz caster sugar

For the poaching liquid

            25g/1oz unsalted butter

            150ml/5fl oz full-fat milk

            25g/1oz caster sugar

Wow!  Complicated!

Method

Step One: Make the Dampfnudel

Much easier than I thought!  A simple enriched dough.  You put the flour in the bowl, add the yeast and sugar to either side, then add the milk, eggs and butter.  Paul says you should use your hands, but I cheated and used the machine!  (Then you can tidy up/chop plums while it's going!)

When the dough is soft and smooth and sticking together, scatter over the lemon zest and knead that in.  Then it needs to be left to prove.  Oil a bowl and some clingfilm, then leave the dough in the bowl, top covered with clingfilm, for about an hour or until doubled in size.  (When I eventually remodel my kitchen I am totally having a proving drawer!) 


Step Two: Make Everything Else!

While the dough is proving, you've got time to make the plum sauce and custard - again, relatively easy.  I've made my own custard a few times - it's definitely worth the fuss, it tastes SO much better than shop bought.

For the plum sauce, tip the plums, orange juice and sugar into a pan and cook over a low heat until the sugar has dissolved.  Whack the heat up to full and boil for 10 mins, squishing the mixture with a masher.  Then stir in the cinnamon and let it cool for a bit.  I whizzed mine in the food processor for a super smooth sauce.

For the custard, heat the milk and cream in a pan until it is just bubbling around the edges. Take it off the heat, then whisk the egg yolks, vanilla, flour and sugar in a bowl.  Then pour the milk and cream on top, whisking continuously - otherwise you'll end up with scrambled eggs! Pour it all back into the pan and cook on a really low heat for a few minutes, stirring the whole time.  Finally, pop it in a jug or bowl with clingfilm on so it doesn't get a skin.

Step Three: Cook the Dampfnudel

First, you need to make the dough into nudels.  Turn the dough out onto a lightly floured surface and turn inwards til the air is knocked out.  Divide the dough into 12 pieces and roll into balls.  (I will admit I was a loser and weighed them - it was the only way to get them equal!)  

Next, make the poaching liquid.  Heat the butter, milk and sugar in a large pan (Paul says a saute pan, I didn't have one so I used my poaching pan).  When the sugar has dissolved, take the pan off the heat, add the balls and let them sit for 15 minutes until (you've guessed it!) doubled in size.  Reduce the heat and cook for another 25-30 minutes.  Then remove the lid and keep cooking for another 5 minutes until their bottoms are carmarelised.  Finally, reheat the sauces and serve!

My score: 5/5 Easy and delicious!  They are time-consuming though, not something to bash out quickly.  I think they'd be delicious at Christmas time, maybe over the holidays when you have a whole day to leave things proving and muck around making sauces.

Julia's Top Tips

• Do use a poaching pan or a saute pan - I used a ceramic dish to start with and it cracked!
• Do use a pan that's big enough - my pan was small so they're all a bit misshapen.
• Do experiment with different sauces - I also made a chocolate ganache sauce with leftover cream and it was DELICIOUS.
• Don't leave your tin in reach of your cat - or this will happen!

Keeeeeeeep baking!