In December we spent a great time in an Austrian ski resort
in this trip we tried Austrian Germknödel for the first time
I loved it so much I had to share it with you
Austrian Germknödel - Yeast Dumpling
2 cups (250g) all-purpose flour
1 1/2 tbsp (25g) sugar
1/2 tsp (3g) salt
Zest from half of lemon
12 g fresh yeast (1 tsp active dry yeast)
1 tsp (5g) sugar
Stir until it liquefies
Dissolve yeast with 1/2 cup (120g) milk, warmed
1 egg, beaten
1/2 tsp (3g) vanilla extract
2 tbsp (30g) butter, melted
Knead until smooth, for about 5 minutes
Let it rise at room temperature for about 1 hour or until doubled in size
Divide dough in 4 or 5 pieces
½ cup (100g) plum jam (powidl)
1 tsp (5g) rum, optional
Fill each with about 1 tbsp of plum jam mixture
Seal well and form into balls
Place onto a floured surface
cover and let them rise for 30 minutes
Meanwhile… 2 egg yolks
2 tbsp (30g) sugar
1 tbsp (8g) cornstarch
2 tsp (10g) vanilla extract
¾ cup (200g) whipping cream, 35% fat
1 ¼ cup (300ml) milk
Cook over medium-low heat until it thickens, about 6 minutes
Set aside until ready to use
1/4 cup (25g) poppy seeds, ground
2 tbsp (15g) powdered sugar
Add about 1 inch (2.5 cm) of hot water Bring to a simmer
steam basket greased
Steam the dumplings for 15-17 minutes
serve hot