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Germknödel

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Austrian yeast dumplings filled with plum jam, sprinkled with icing sugar and ground poppy seeds, topped with melted butter.

Ingredients:

500 g of coarse flour 200 g of plum paste 100 g butter or margarine 50 g sugar 150 ml milk 1 packet of instant yeast 2 pieces of egg citron peel salt pinch For decorating: melted butter powdered sugar ground poppy

Procedure:

1. Mix a small amount of flour with instant yeast, form a well in the centre and add eggs, melted butter, warm milk, grated orange peel, sugar and a pinch of salt
2. Mix all the ingredients with a fork and gradually add the rest of the flour, kneading by hand or with a food processor
3. Leave the well-kneaded dough to rise, preferably under a clean cloth, until it has doubled in volume
4. Divide the dough into 8 equal parts, form balls in which you make holes, put more plum jam in each, seal the holes with jam and leave to rise for another 20 minutes
5. Wrap the individual dumplings in gauze (clean cloth), secure them with some string and boil the dumplings in boiling water for 8-10 minutes
6. Serve the dumplings sprinkled with ground poppy seeds, icing sugar and drizzled with melted butter.

Recommendation:

These Austrian dumplings can of course also be made with fresh yeast; put the crushed cube of yeast in the well of the flour, add 1/2 teaspoon of sugar, pour in about 50 ml of lukewarm milk and let stand for about 5 minutes until the leaven starts to ferment, then continue as per the recipe above.

Note:

The dumplings can also be topped with warm sweet vanilla sauce.