In this video tutorial I will be showing you how to make dampfnudel which is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France.It was a technical challenge this week on The Great British Bake Off Series 7 2016.

I am always up for baking related challenges so I had to give this a go.They taste amazing and I will definitely make them again. This recipe is one from Paul Hollywood, one of The Great British Bake off judges. Before The Great British Bake off Series 7 2016, I had never heard of dampfnudel but I think it will now be a regular in my kitchen.

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 custard

• 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

Method

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.

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.

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

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.

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.

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.

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.

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.

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.

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