A large, fluffy steamed yeast dumpling filled with plum jam, drowned in vanilla sauce, and topped with poppy seeds and melted butter.
Ingredients
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500g all-purpose flour
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7g dry yeast
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250ml warm milk
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60g sugar
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60g butter, melted
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2 egg yolks
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Pinch of salt
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1 tsp vanilla extract
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150g Powidl (plum jam)
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80g ground poppy seeds
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60g melted butter for topping
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Vanilla sauce
Instructions
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1
Dissolve yeast in warm milk with 1 tsp sugar. Let stand 10 min until frothy.
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2
Mix flour, remaining sugar, and salt. Add yeast mixture, egg yolks, melted butter, and vanilla. Knead 10 min until smooth and elastic.
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3
Cover and let rise 1 hour until doubled.
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4
Divide dough into 4-6 portions. Flatten each, place a spoonful of Powidl in the center, and pinch closed.
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5
Steam dumplings over simmering water for 15-18 min until puffed and cooked through (or simmer in water).
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6
Serve each Germknödel in a pool of vanilla sauce, drizzled with melted butter and sprinkled with ground poppy seeds and sugar.
Did You Know?
After a day of skiing in the Austrian Alps, a Germknödel at the ski hut is considered a sacred ritual — no ski day is complete without one.