Germknödel are a sweet delicacy from Bavaria and Austria and can be found all across the Alpes. The fluffy dumplings are made from yeast dough and are filled with a spicy plum jam. They are usually topped with poppy seeds and sugar and are served with melted butter or vanilla sauce. The traditional sweet dish can be ordered as a dessert or even as a complete main course. Germknödel usually have the shape of a sphere or a bun.
Germknödel are related to another traditional German dish called Dampfnudeln. While Germknödel are steamed or boiled in a pot, Dampfnudeln are usually cooked in a deep pan to produce its signature crust.
- 30 g yeast
- 500 g flour
- 70 g sugar
- 70 g butter
- 1/4 Liter milk, lukewarm
- 2 eggs (of 1 egg only the yoke)
- lemon zest
- 1 pack vanilla sugar
- 300 g plum butter
- 1 table spoon rum
- 150 g ground poppy seeds
- sugar powder
- vanilla sauce or 100g butter as topping
- Mix some flour with the sugar, yeast and the lukewarm milk to produce the dough base (called Dampfl) and let it rest.
- Now mix the Dampfl with the eggs, the lemon zest, the remaining flour, salt and butter and knead it well
- Form the dough into sphere, besprinkle it with some flour and cover it with a piece of cloth to prove.
- Mix the plum butter with the rum.
- Cut small balls out of the dough with a table spoon.
- Flatten the dough balls with your hands and place a tea spoon of the plum butter its center.
- Now pull up the edges of the dough to form a sphere.
- Let it prove again on a flour-besprinkled board.
- Steam the Germknödel on a greased fine strainer over boiling water or in a steamer for 12 minutes. (alternatively, you can slowly boil them in a pot with a lid but they will not rise as well as when being steamed).
- Pour hot vanilla sauce or hot melted butter over the Germknödel and top them with poppy seeds and some sugar.
- Serve immediately!
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