52 weeks of baking – Great British Bake Off

I love the Great British Bake Off. Who doesn’t?! Amazing bakes, a few disasters, a bit of comedy and best of all so many new ideas of things I didn’t know existed.

One of the most interesting things that I hadn’t ever heard of was dampfnudel, a steamed German dumpling with custard and plum sauce. This was a technical challenge back in season 4, back when they covered a little history or had some story behind a lot of their technical challenges and there was a song. You have to watch this video, it’s a whole song about dampfnudel, it’s amazing!

I’m good at baking and I’d make dessert all the time if my husband had a stronger sweet tooth, so instead I bake in a savory direction. I took the idea of dessert dampfnudel and figured they’d work really well to accompany some German sausage, just a little less sugar. This bread is made in a unique way, the bread is steamed in a little bath, the liquid eventually evaporates and the bottoms start to crisp with a little sticky goo accumulating around the edges.

My savory dampfnudel are steamed in beef stock with a little bit of sugar to help the bottoms caramelize and some butter resulting in a beautiful reduced liquid. The dumplings themselves are fluffy and tender, they scream out to be dragged through a pool of gravy soaking up the last remains of sauce with your meal.




Dumpling dough

  • 2 3/4 c all purpose flour
  • 1 tbsp. yeast
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 eggs
  • 1/4 c butter, melted
  • 1/2 c milk


  • 1 c beef broth
  • 3 tbsp. butter
  • 1 tbsp. sugar
  • 2 dashes worcestershire sauce


Dumpling dough

  1. Mix all the dough ingredients together in the bowl of a stand mixer fitted with a hook attachment, add more milk as needed. Knead for 7 minutes until the dough is smooth.
  2. Rest the dough for an hour in a lightly greased bowl covered with a towel in a warm spot.

Steaming liquid

  1. In a large pan with a tight fitting lid add all of the ingredients for the steaming liquid, turn on to medium low heat.
  2. Divide the dough into 8 pieces, pinch and roll them into tight balls and place them in the pan, evenly spaced.
  3. Put on the lid and steam for 25 minutes, do not remove the lid, do not peak or the dough will deflate.
  4. Remove the lid and steam for a further 5 minutes to reduce the liquid. Check the bottom of the dumplings, cook until golden brown and a little crispy.

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