sweet yeast dumplings (Germknödel)

For 10 dumplings (4 persons) you need:

  • 17,6 oz. (500 g) flour
  • 6,8 fl.oz. (200 ml) lukewarm milk
  • 2 Eggs
  • 4 tablespoons sugar
  • a pinch of salt
  • 1,4 oz. (40 g) fresh yeast
  • 10 teaspoons plum jam
  • 3,5 oz. (100g) melted butter
  • 10 teaspoons grinded poppy or roasted breadcrumbs
  • 10 teaspoons confectioner’s sugar

Put the flour in a bowl.
Make a deepening in the flour in which you give the half of the lukewarm milk, the sugar and the crumbled yealt. Don’t mix it, let it rest for 15 minutes.

Now add the eggs, salt and the rest of the milk and knead this for a while.
From this yeast dough form 10 dumplings and press a hole in the middle of each dumpling. Fill each hole with a teaspoon of plum jam.
Close the hole and place the dumplings with the seam downwards on the the worktop with some flour on it. Cover the dumplings and let them rest 15 – 20 minutes.

Put the dumplings in some hot salted water and simmer them for 25 – 30 minutes. In the meantime melt the butter. Then take the dumplings carefully out of the water.

Place two dumplings on each plate, spread the melted butter over them and sprinkle every dumpling with a teaspoon grinded poppy or roasted breadcrumbs and a teaspoon confectioner’s sugar.

Simmer with as less water as possible

Germknödel are eaten in Austria, in the foothills of the alps and also in Bavaria

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