Flaky dough with a delicious filling! Classic Germknödel (yeast dumplings) with sweet plum spread filling drizzled with warm butter and sugar and poppyseed are a real favourite – not only in the ski lodges but also in homes up and down the country.

Metainformationen

Ingredients

  • 12 g yeast
  • 120 ml milk
  • 250 g flour (smooth/fine)
  • 1 tbsp granulated sugar
  • 1 pinch of salt
  • 3 tbsp butter (melted)
  • 1 egg
  • 1 egg yolk
  • 120 g plum spread/compote
  • 100 g poppyseed
  • 100 g icing sugar
  • 200 g butter (melted, for drizzling)
  • flour (for the work surface)

Directions for Germknödel

  1. Dissolve the yeast in luke-warm milk and add 4 tbsp flour, granulated sugar and a pinch of salt. Mix well, thicken with a little flour and cover and leave to stand in a warm place until the volume has doubled.
  2. Melt the butter, mix in the remaining flour, egg and egg yolk to form a smooth dough. Cover and leave to stand for a further 30-40 minutes.
  3. Knead the dough on a floured surface, leave to rest for 5 minutes and then roll out so it is 5 mm thick. Using a pastry cutting wheel, cut 5 x 5 cm squares and moisten the edges with water. Place a little plum spread in the centre of each square, fold the dough up around it and shape into dumplings. Place the dumplings on a floured surface and cover and leave to stand again for 30 minutes.
  4. Bring a pot of salted water to the boil and place the dumplings in the water. Ensure the water has boiled well and then leave the dumplings gently simmering in the pot for 15 minutes with the lid firmly on.
  5. Remove from the pot and immediately prick with a thick needle or cocktail stick to prevent the dumplings crumbling.
  6. To make the poppyseed mixture, mix the poppyseed with the icing sugar and sprinkle over the dumplings. Drizzle with melted butter and serve immediately.

TIP

For the perfect dough, make sure all the ingredients are at room temperature as this will ensure the dough develops and rises really well.
Powidl (plum spread or compote) or POWIDLMARMELADE tastes best if it’s home-made. 

JUST ONE MORE THING

„Auf der Alm gibt’s koa Sünd” (There’s no sin on the mountain pasture) …they say – but it’s not true! Our beloved Germknödel are the best example of it and a really classic in our ski lodges.
Find here the best recipes and get the Austrian ski lodges magic in your own kitchen! Real mountain lodge feeling is guaranteed, no matter if you are at home or on the way!

HISTORY BOX

Austrians have Bohemian cuisine to thank for these sweet yeast dumplings. They first entered Viennese cuisine and middle-class households through the active sharing of experiences of the well-known Bohemian cooks. You can also tell that they come from a time in which there was not such a wide choice of fruits – instead there was plenty of plum spread, poppyseed, yeast and flour as well as marmalades and butter of which there was no shortage. The flaky dough was popular in Viennese flour-based desserts already in the 17th century although the invention of compressed yeast in 1847 by a Viennese brewer, Adolf Ignaz, made it significantly easier to make.