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Paul Hollywood’s Dampfnudel – Technical Challenge

Y’all bready for this? Just when you thought bread week couldn’t get any trickier, Paul Hollywood got extra kneady and challenged the bakers to create something not only incredibly difficult to spell, but incredibly difficult to bake too – the Dampfnudel. If you think you’re up to this week’s technical challenge, we’ve got a recipe with your name all over it.

All you’ll need is the following ingredients, a dusting of elbow grease, and an extra sprinkle of luck to create these steamed wonder breads. Just remember, don’t lift the lid too early! Remember to upload your technical creations right here to show us what triumphs or disasters you’ve whipped up in the kitchen. Get to it!


Makes 12

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. 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 with your fingers, until you’ve picked up all the flour from the sides of the bowl. Use the mixture to clean the insides of the bowl and continue until the mixture forms rough dough.

2. Tip the dough onto a lightly floured work surface and knead for 5-10 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.

3. Place dough in a lightly oiled bowl, cover with cling film and leave to rise for at least 1 hour until doubled in size.

4. For the plum sauce, roughly chop the plums, discarding the stones. Tip the plums into a pan with the orange juice. Sprinkle over the sugar and cook over a low heat until the sugar dissolves.

5. Increase the heat & boil for 10 minutes mashing the plums with a wooden spoon until thickened. Remove from the heat and add the cinnamon. Leave to cool slightly then blend to a thick sauce. Set aside.

6. For the vanilla sauce, heat the milk and cream in a saucepan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks, vanilla paste, flour and caster sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat for 3-4 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.

7. Turn the risen dough on to a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls.

8. For the poaching liquid, heat the butter, milk and sugar in a large heavy-based saucepan, with a tight fitting lid over a medium heat for 5 minutes until the sugar dissolves. Remove from the heat, add the dough balls, ensuring all are sitting on the base of pan, then leave to stand for 15 minutes until doubled in size.

9. Return the pan to a low-medium heat and cook, covered with a lid, for 25-30 minutes. Remove the lid and cook for a further 5-10 minutes until the bases are golden and caramelised.

10. Remove from the heat and carefully remove the dampfnudel from the pan. Serve with the plum and vanilla sauce.