Home » Recipes » Women in food: Dudu Nzolo

Women in food: Dudu Nzolo

August 30, 2023 (Last Updated: August 31, 2023)

Dudu Nzolo, also known as Du from Du-indulge, is a content creator and private chef who is particularly passionate about baking. After graduating with her degree in animal production and spending some time in the workforce on a 9 to 5 basis, she decided to take the leap and live out her passion in the baking arts.

She went on to invest in her passion by becoming a qualified professional chef through the Capsicum Culinary School in Cape Town. Today, she primarily blog and share recipes with her followers on social media. Nzolo also manages a YouTube channel sharing step-by-step videos of how to achieve her creative and comforting recipes.

Find Dudu Nzolo’s Steamed bread recipe below, and don’t forget to tag us @foodandhomesa #CookingWithFH on Instagram if you made this recipe!

Steamed Bread

Print Recipe

Steamed Bread

Bread, Side dishes

By Dudu Nzolo

Cooking Time: 1 hour 5 minutes

Dudu Nzolo, also known as Du from Du-indulge, is a content creator and private chef who is particularly passionate about baking. Try making her steamed bread recipe!

Ingredients

6 cups flour
5 tablespoons sugar
1 teaspoons salt
1 tablespoon instant yeast
1 tablespoon butter
1 cup warm milk
1 cup warm water

Instructions

Combine all dry ingredients into a bowl, then pour the warm water into the dry ingredients. Mix everything together and start kneading. Knead dough until it does not stick to your hands. Place the kneaded dough into a bowl and drizzle with oil to keep the top moist as it rises. Cover the bowl with cling wrap or damp cloth.

Let this rise for 45 minutes to an hour or until doubled in size. Push the dough down and start portioning into golf ball size if you are using using ramekins. If you are using a bigger dish or cup then always make sure the the dough is half full since it is still going to rise into the dish.

Allow dough to proof for the 2nd time before steaming it. This will allow your bread to be fluffy.

Then steam using a pot. Water poured into the pot must not reach the rim of the ramekins so I normally place a cooling rack on the bottom of the pan. If you don’t have it, make sure the water is only halfway to the rim of your dish.

Steam for 20 min or until it springs back when you touch it.