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Germknödel

Name: Germknödel
Total time: 120 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 300g Bread flour; 2 tsp Dry yeast; 150ml Milk; 2 tbsp Sugar; 1 Egg Yolk; 80g Butter; 8 Prunes; 3 tbsp Poppy Seeds; 2 tbsp Powdered sugar; A pinch Salt

Dessert

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

An Austrian sweet dumpling — a big steamed yeast bun filled with plum jam and topped with poppy seed sugar and melted butter.

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📖 The Story Behind This Dish

Germknödel means 'yeast dumpling'. Powidl, a thick plum jam, is wrapped in yeast dough and steamed. At Austrian ski huts many people eat one in place of lunch. Plenty of melted butter and a mix of poppy seeds and sugar on top are a must.

🌆 Where it's eaten: At a mountain hut on an Alpine slope, people sitting in their ski boots are served big dumplings speckled black with poppy seeds.

🥕 Ingredients (serves 4)

Bread flour 300g
Dry yeast 2 tsp
Milk 150ml
Sugar 2 tbsp
Egg Yolk 1
Butter 80g
Prunes 8
Poppy Seeds 3 tbsp
Powdered sugar 2 tbsp
Salt A pinch

👩‍🍳 Instructions

Knead the bread flour, yeast, warm milk, sugar, egg yolk, 20g melted butter, and salt, and let rise 1 hour.
Chop the prunes and simmer with a little water until jammy.
Divide the dough into 4, flatten, wrap the jam inside, seal well, and rest 20 minutes.
Steam for 15 minutes over boiling water.
Lightly grind the poppy seeds in a mortar and mix with the powdered sugar.
Pour plenty of melted butter over the dumplings and sprinkle with the poppy seed sugar.

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