Germknodel Recipe

I absolutely love this recipe because it brings back cozy memories of comfort food that’s perfect for any day. The combination of sweet plum jam and fluffy dumplings, drizzled with butter and sprinkled with poppy seeds, is an indulgent delight that never fails to lift my spirits.

Germknödel is a delightful Austrian dessert that I love for its soft, fluffy texture. Made with 500g of all-purpose flour, 250ml lukewarm milk, and a pinch of salt, these dumplings punctuate with 200g of powidl a sumptuous experience.

Topped with 100g of ground poppy seeds and some icing sugar, they are uniquely irresistible.

Germknodel Recipe Ingredients

• All-purpose flour: Provides structure; rich in carbohydrates.
• Milk: Adds moisture and richness; contains calcium and protein.
• Granulated sugar: Sweetens the dough; adds color during cooking.
• Yeast: Leavening agent; helps dough rise for fluffy texture.
• Unsalted butter: Adds flavor and moisture; enhances richness.
• Egg yolks: Contribute to richness and color; bind ingredients together.
• Lemon zest: Adds citrus aroma and a subtle tartness.
• Powidl (plum jam): Sweet, fruity filling; provides depth of flavor.
• Poppy seeds: Nutty taste; add texture and visual appeal.
• Icing sugar: Sweetens and adds a decorative finish.

Germknodel Recipe Ingredient Quantities

• 500g all-purpose flour
• 250ml lukewarm milk
• 70g granulated sugar
• 42g fresh yeast or 14g active dry yeast
• 70g unsalted butter, melted and slightly cooled
• 2 egg yolks
• 1 pinch of salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 200g powidl (plum jam) or another thick fruit jam for filling
• 200g melted butter for serving
• 100g poppy seeds, ground
• 100g icing sugar

How to Make this Germknodel Recipe

1. In a small bowl, combine the yeast and 1 tablespoon of sugar in lukewarm milk. Let the mixture sit for about 10 minutes until it is frothy.

2. In a big bowl, blend the flour, the rest of the sugar, salt, lemon zest, and vanilla extract. Put in the egg yolks, melted butter, and the yeast mixture. Either by hand or with a mixer and dough hook, work the dough until it is smooth and elastic, about 10 minutes.

3. Envelop the bowl containing the dough with a pristine kitchen towel. Allow the dough to rise in a temperature-controlled zone, somewhere within the vicinity of your kitchen, for about 1 hour. It should at least double in size before you take any next steps.

4. After the dough has risen, give it a good punch down and separate it into 8 equal parts. Shape each part into a ball and then into a sort-of disk—do not make these too thin.

5. Put a teaspoon of powidl (plum jam) in the middle of each flattened piece of dough. Gently pinch the edges to seal the jam inside, making a ball.

6. Position the filled dough balls with the seams facing downward on a surface dusted with flour, cover them with a cloth, and allow them to rise for another half hour.

7. Set a large pot of water to a gentle boil. Using a slotted spoon, very gently lower the germknödel into the water. Float the dumplings in the water for 10 to 12 minutes; they should stay at the top during cooking.

8. Remove each dumpling from the water with a slotted spoon and a clean kitchen towel.

9. For the topping, mix the ground poppy seeds and icing sugar in a small bowl.

10. To serve, drizzle the dumplings with melted butter, then sprinkle them quite liberally with the mixed poppy seeds and sugar. Eat them up!

Germknodel Recipe Equipment Needed

1. Small bowl
2. Big bowl
3. Measuring spoons
4. Measuring cups
5. Electric mixer with dough hook or a wooden spoon for hand mixing
6. Clean kitchen towel
7. Large pot
8. Slotted spoon
9. Clean surface for shaping dough
10. Rolling pin (optional for shaping)
11. Small bowl (for topping mixture)
12. Sieve or fine mesh strainer (optional, for dusting sugar)

FAQ

• What is Germknödel?A traditional dessert from Austria and Bavaria, germknödel consists of fluffy yeast dough dumplings filled with plum jam. The dumplings are served with melted butter and a poppy seed and sugar topping. Germknödel is a sweet, plump version of the classic yeast dumpling. The dough is essentially a sweetened brioche or challah dough, leavened with yeast.
• Can I use instant yeast instead of fresh or active dry yeast?You can indeed substitute instant yeast for fresh or active dry yeast. Use approximately 14g of instant yeast and mix it in with the flour without first dissolving it in milk.
• What is the best way to melt butter for this recipe?Melt the butter in a gentle manner, using a microwave or stovetop. Allow it to cool slightly before mixing it into the dough. You want to avoid cooking the ingredients.
• How do I ensure the Germknödel rise properly?Make sure the milk is not hot but lukewarm to activate the yeast, and allow the dough to rise in a warm, draft-free spot until it has doubled in size. This typically takes 1 to 2 hours.
• Can I use a different filling other than plum jam?Certainly, you can opt for different thick fruit jams that suit your taste. Apricot or raspberry jams substitute particularly well for the original.
• What is the traditional way to serve Germknödel?Traditionally, they are presented hot and dressed with:

  – melted butter
  – a dusting of ground poppy seeds
  – and, for good measure, some icing sugar (that, to add fragrance and flavor, might have a little ground cardamom in it).

Germknodel Recipe Substitutions and Variations

For all-purpose flour, substitute bread flour for a chewier texture, or whole wheat flour for a heartier version.
For fresh yeast: Use 1 packet (2 1/4 teaspoons) of instant yeast or active dry yeast.
For milk that is only slightly warm: Substitute with the same amount of oat milk or almond milk to make it dairy-free.
For butter without salt: Use margarine or a substitute made from plants for a vegan alternative.
To make powidl (plum jam): Use apricot jam or a thick fruit preserve of your choice as a substitute.

Pro Tips

1. Activate the Yeast: Make sure the milk is lukewarm, ideally around 37°C (98°F), to effectively activate the yeast. If it’s too hot, it may kill the yeast, and if it’s too cold, the yeast won’t activate properly.