The Great British Bake Off: Ep 3, Dampfnudel!

It’s bread week everybody, and this was something I was looking forward too and scared of too!

I have always been tempted to make bread but I have always been put off by how long it takes to make. Of course this could be because when it comes to baking I like to bake something in about an hour and then eat it. But with bread you have to make it, prove it, shape it, prove it again and then finally bake it. That is a long process to me. However I thought as I am doing this Bake Off series I will do it right and make what they make.

This episode I made Dampfnudel! For those who watched Bake Off you will know what that is, if you don’t it is a German bread and translates as ‘sweet dumplings’.

I was really really tempted not to make this as it looked complicated to do and lots could go wrong when baking it. But I stuck to what I said and I decided to do it!

If you would like to give this recipe a try you can click on the like below or follow the recipe card I have made.

Paul Hollywood’s Dampfnudel – Technical Challenge


So before you start making this recipe it is easier if you have everything weighed out. This way you can just put everything into a bowl and mix it up. I’m going to be honest and say I don’t normally do this, I do it as I go along but I wanted to get this recipe right and having everything prepared is the right direction to go.


So surprisingly making the dough was quick and easy. You add all the ingredients into the bowl and mix it together until it forms a rough ball. That’s it!!  I’m being serious. You probably think I’m stupid and should know there isn’t much needed to make a dough. But I’ve never done this before and even though this part was easy it didn’t mea the rest would be.



So once you have your dough you need to prove it for an hour, so it doubles in size. This was something I was worried about. Mainly because I know that sometimes this doesn’t really work or it will take much longer than I expected. However this surprisingly worked, much to my surprise.

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Now that it is risen you need to knead the dough to knock the air out and cut the dough into 8 pieces. Ok, so this recipe I followed said to cut it into 12 pieces, but my pan wasn’t big enough so I cut it into 8 and that worked out just fine for me.


So you first have to make the poaching liquid that the dough gets cooked in and once that is dough you add in the balls and leave off the heat for 15 mins, They will rise again and then you cook the them with the lid on for 25 mins. This was the scary part, I didn’t know if they would cook properly or burn, I don’t know all I had to do was wait because once they are cooking you aren’t allowed to remove the lid. (I’m not entirely sure why but don’t do it)

Ok, so as you can see everything is going surprisingly well and that’s something that doesn’t usually happen for me and especially as this is a recipe I wouldn’t even think of doing. So, if you haven’t guessed something did go wrong. I burnt the bottoms.

Everything was going fine, they were nice and cooked on the top but they weren’t burnt on the bottom. But, I honestly didn’t care,It was my first time making something like this and I can learn from it for the future. Plus when it came to serving them up I just didn’t give them the bottom pieces and they all loved them!! and so did I.


Serve them up warm with some custard and fruit coulis and its a tasty dessert. Seriously doesn’t that look good.

So, a little side note in the recipe I followed it shows how to make your own fruit coulis and a vanilla sauce but I didn’t have time for this so I took a shortcut.

So, there you have it my little journey of making a German dessert called’ Dampfnudel’ and as it was a success I would definitely do it again.

If you decided to give this recipe a go I would love to see your creations or if you have some other dessert I haven’t done yet and want me to you can email me at or tweet me @amybakes94

Happy Baking

Amy Bakes


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