If you’re looking for unique dessert experience, look no further than Germknödel. This delicious Austrian pastry, hailing from Vienna, is made from soft yeast dough that is both steamed and boiled, filled with aromatic plum jam, topped with poppy seeds and sugar, and finished with a vanilla sauce or melted butter.
Ingredients:
- 500g all-purpose flour
- 15g active dry yeast
- 220ml milk
- 2 eggs
- 50g butter
- 1 tablespoon sugar
- ½ teaspoon salt
For the sauce:
- 4 egg yolks
- 200g sugar
- 200ml milk
- 150g butter
- 200g almonds (ground or whole)
- Plum jam
For dusting:
- Poppy seeds
Instructions:
- Dissolve the yeast with a tablespoon of sugar in warm milk and let it sit for 15 minutes to activate.
- In a large mixing bowl, combine the flour, salt, eggs, and melted butter. Add the activated yeast mixture to this and mix until well incorporated. Knead the dough until smooth and elastic, then cover it and let it rise in a warm place for about 30 minutes.
- Once the dough has doubled in size, divide it into four equal parts. Then, divide each part into 4 smaller portions to form balls. Flatten each ball and fill it with a spoonful of plum jam, pinching the edges together to seal the filling inside.
- Allow the filled dumplings to rest for about 20 minutes. To prevent them from rising too much, poke each dumpling a few times with a toothpick.
- CBring a pot of salted water to a boil, then gently place the dumplings in the water. Cook them for about 10 minutes, flipping them halfway through the cooking process to ensure they cook evenly.
- While the dumplings are cooking, whisk together the egg yolks, sugar, milk, and butter in a saucepan. Heat the mixture over low heat until it thickens, creating a rich, creamy sauce.
- Once the dumplings are cooked, remove them from the water and place them on a serving dish. Pour the creamy sauce over them, then sprinkle with ground almonds and poppy seeds. Serve immediately and enjoy the heavenly flavors.
