Dessert · Tyrol/Salzburg
Germknödel
Large steamed yeast dumpling filled with Powidl plum jam, topped with melted butter, poppy seeds, and sugar.
G GlutenD DairyE Eggs
Ingredients
- 500g plain flour
- 7g dried yeast
- 250ml warm milk
- 60g butter, melted
- 2 egg yolks
- 50g caster sugar
- 200g Powidl plum jam
- 80g poppy seeds, ground
- 60g icing sugar
- 80g butter, melted for serving
Method
- Mix flour, yeast, warm milk, melted butter, egg yolks, sugar, and a pinch of salt into a smooth dough.
- Knead 8-10 minutes, then cover and prove for 1 hour until doubled.
- Divide dough into large portions. Flatten each, place a spoonful of Powidl in the centre, and seal tightly.
- Rest dumplings seam-side down for 20 minutes.
- Steam over gently simmering water for 15-18 minutes until puffed and cooked through.
- Serve immediately with melted butter, ground poppy seeds, and icing sugar.