Servings: 12 servings
A Dumph Noodle is essentially sweet bread baked in ramekins then smothered in creme anglaise, delicious!
- 13 ounces strong white flour (bread flour, but I used all-purpose flour)
- 1 pack fresh yeast (I used active dry yeast – it’s essentially the same thing except most of the moisture has been removed, which makes the yeast dormant and extends its storage life)
- 10 min in warm milk 1/2 cup.
- 1/2 cup milk (I used whole milk)
- 2 tablespoons unsalted butter
- 2 tablespoons caster sugar (superfine sugar, though I used confectioners sugar)
- 1 teaspoon salt
- 2 1/2 cup flour
- 3/4 cup wine
- 1 cup water
- Cinnamon stick
- 1 tablespoon cornstarch
Grease the base and sides of a 8 x 12 inch baking tray, 1 1 1/2 inches deep. (Or grease the base and sides of individual ramekins or oven safe baking dishes.) Sift the flour into a large bowl and make a well in the center. Crumble the yeast into the well. Warm the milk to 98°F or until it is just lukewarm, then pour it over the yeast. Stir the yeast and milk together so the yeast dissolves. Take a little of the flour from the outside of the well and sprinkle it in a light, even layer over the yeast mixture. Cover the bowl tightly with saran wrap and leave for 15 minutes in a warm, but not hot, place until the flour on top of the yeast mixture shows signs of cracks. Melt the butter and mix with the sugar, salt, grated lemon zest and eggs, combining all the ingredients well. Add to the flour and yeast and mix with your hand to form a smooth, soft dough. Turn it out on to a lightly floured work surface and knead lightly, just until it is no longer sticky. (You could do all this in an electric mixer fitted with a dough hook.) (I should note that when I reached this stage of the recipe I had to add about 1/2 a cup of flour to achieve the proper consistency, but I also used all-purpose flour instead of “strong flour,” which is known in the US as bread flour. The change in type of flour and differences in humidity probably account for the additional flour needed.) Return the dough to the bowl, cover with cling film and leave in a warm place for 20-30 minutes, until the dough has doubled in size. Knock back the dough by kneading it gently on a lightly floured work surface. It should be smooth and shiny and not sticky. Working in a warm, draft-free environment, shape the dough into a long sausage, 1 1/2 inches wide. Cut it into pieces about 1 inch thick and role these into balls. To make neat balls, cup your hand around a piece of dough on the worktop and move your hand in a circular motion, keeping the dough on the worktop and pressing gently while spinning the dough. This should smooth the surface of the ball and make it rounder at the same time. Place the dough balls in the greased baking tin to form neat lines. They should be just touching. Place a piece of lightly oiled cling film over the baking tray. Take care that the cling film is resting on top of the dough balls and not stretched over the edges of the tin itself, so the dough can rise freely. Leave in a warm place for a further 15 minutes, until doubled in size. Preheat the oven to 400 degrees F. Melt the butter for the topping. Remove the cling film and very gently brush the melted butter over the surface of the buns, reserving any leftover butter. Place in the oven and bake for 15 minutes, then reduce the heat to 350°F and continue baking for about 15 minutes, until the buns are golden brown. If you are unsure, pull one of the buns from the tray and break it open; it should not be doughy in the middle. (Note: if your dumph noodles are browning too quickly loosely cover them with a sheet of aluminum foil. This will allow them to continue baking on the inside without adding more color to the outside.) 3/4 cup water in pot plus 1/4 cup oil salt. Put drops in close cook 8 minutes. Stir sauce until it boils, beat egg white until stiff put on top and broil.