Dampfnudel (German Sweet Dumplings)
Dampfnudel (German Sweet Dumplings)
Get this quick and easy German-style dessert recipe from Paul Hollywood City Bakes.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 4 hours 15 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
  • Dumpling skin:
  • 220 Whole Milk
  • 50 grams Unsalted Butter, softened
  • 450 grams Strong White Bread Flour
  • 7 grams Instant Yeast
  • 60 grams Caster Sugar
  • 1 teaspoon Salt
  • 1 Egg
  • Filling:
  • 170 grams jar Pitted Cherries in Light Syrup
  • 2 tablespoons Caster Sugar
  • 20 grams Corn Flour
  • Cooking Liquid:
  • 50 grams Butter
  • 2 tablespoons Caster Sugar
  • 1 teaspoon Salt
  • Water
  • Custard:
  • 500 grams Whole Milk
  • 100 grams Caster Sugar
  • 6 Egg yolks
  • 1 tabelspoon Corn Flour
  • Seed from 1 Vanilla pod
  1. Drain the cherries from the syrup and heat the syrup in a pan with the caster sugar
  2. Mix the corn flour with a little water to slacken before adding it into the pan. Heat until it begins to boil and thickens
  3. Remove from the heat and add the cherries
  4. Place the bread flour in a large bowl, add the yeast to one side and sugar and salt to the other. Crack the egg into the middle and gradually add in warm milk and butter
  5. Using your hand, bring the mixture together until a soft dough is formed. Place it on a lightly floured work surface and knead for 5 minutes until you have a smooth dough
  6. Leave dough in a lightly greased bowl for 1-3 hours, or until it doubles in size
  7. Tip the dough onto a lightly floured surface and divide it into 6 equal pieces
  8. To make the dumplings, place three or four cherries in the middle of each ball and bring the dough up around them and pinch the top to seal
  9. Place the balls onto a work surface with pinched bit now on the bottom. Gently roll into a ball. Place on a tray and leave to prove for 10 minutes
  10. In a large casserole pan, heat butter, salt and sugar gently
  11. Take the dumplings and begin by placing one in the center of the pan. Leave spaces in between the dumplings for them to expand
  12. Pour water into the pan till it reaches approximately 1cm high. Cover and cook at low to medium heat for 15 - 20 minutes
  13. Cook for further 5 minutes if water is present. Be careful not to burn the base, they should be golden on the bottom, set on the top and have doubled in size
  14. To make the custard. Split the vanilla pod in half and scrap out the seeds
  15. Place it in a pan with the milk. Heat to just below boiling point
  16. In a bowl, beat the egg yolks, sugar and corn flour until well mixed
  17. Pour hot milk into the mixture and whisk continuously
  18. Add well mixed mixture into the pan and simmer on a very low heat until the custard has thickened. Do not rush and increase the heat or the custard will split
  19. To serve, remove the dumplings from the pan. Dust with icing sugar and pour the custard over. Serve with remaining cherries on the side

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