Germknödel are large, steamed yeast dumplings filled with Powidl (a type of plum jam made only of plums – no sugar – which cook for many to reduce down to a dark purple puree). A delicious sweet dish; an all-time favourite served in Austrian ski huts; a perfect treat for a cold winter’s day!
Germknödel are often served with clear butter poured on top, but I much, much prefer warm homemade vanilla sauce. Finish with a sprinkling of ground poppy seeds and icing sugar.
Ingredients (makes 14)
For the dumplings
- 7 g instant, dried yeast (or 21 g fresh yeast)
- 500 g plain flour
- 1 tsp salt
- 65 g sugar
- 70 g butter, melted
- 250 g milk, tepid
- 1 egg yolk
- 1 egg
- 1 lemon, zest
- Vanilla seeds from 1/2 vanilla pod or 1/2 tsp vanilla extract
For the filling
- 150 g poppy seeds, ideally ground
- Icing sugar
- Homemade vanilla sauce
How to make Germknödel
- Combine all dumpling ingredients and knead for at least 5 minutes. You should get a smooth, workable dough – not too sticky and not too dry.
- Shape into a ball, place in a plastic bowl and cover until it has doubled in size.
- In a small bowl, mix Powidl and rum.
- Lightly flour a clean work surface.
- Form the dough into a sausage shape and divide into 14 pieces with your dough scraper.
- Flatten each piece with your hand.
- Place a teaspoon of Powidl mixture into the middle of the flat round dough piece.
- Bring up the sides of the dough, seal the dough ends and shape a dumpling.
- Place each dumpling onto the floured work surface and leave to prove.
- Use a steamer to steam the dumplings for 12 minutes. Note you can also boil the dumplings in water but they won’t be as fluffy!
- Serve and enjoy straight away. Pour over hot vanilla sauce and sprinkle with a mix of ground poppy seeds and icing sugar.
Germknödel before proving
Germknödel after steaming
Germknödel with vanilla sauce
A new favourite! This rye bread is amazing – rye sourdough, malt and toasted, scalded sunflower seeds combine to give this bread its delicious flavour.
While sunflower seeds usually only have a very mild taste, toasting them evokes a wonderfully nutty flavour. Additionally, they are a great source of Vitamin E, copper, vitamin B1, magnesium and selenium.
Rye bread with sunflower seeds
The recipe is from the book “Rustikale Brote aus deutschen Landen” by Gerhard Kellner.
Rustikale Brote aus deutschen Landen
Rye bread with sunflower seeds close up
- 16g rye sourdough
- 392g dark rye flour
- 166g wholewheat flour
- 100g sunflower seeds plus more to sprinkle
- 15g salt
- 10g yeast
- 1 tsp malt extract
3 tasks for the day before baking (approx. 16 hours before baking)
In a bowl, combine 160g dark rye flour, 160g water and 16g rye soudough starter.
- Sunflower seeds
In a pan, dry-roast 100g sunflower seeds to unlock the nutty flavour, mix with 8g salt and pour over 100g boiling water.
- Scalded rye flour
In a bowl, combine 232g of dark rye flour, 7g of salt, then pour over 232g of hot water, combine and cover the bowl.
Baking the sunflower seed loaf
- Combine the sourdough, sunflower seeds and scalded rye flour from the day before with 166g wholewheat flour, 3g dried yeast and 1 tsp liquid malt extract.
- Knead for 15 minutes.
- Cover the dough with the bowl or, if the the dough is still in the bowl, cover it with cling film, and rest for 30 mins at room temperature.
- Prepare a bread baking tin (ideally approx. 23 cm x 11 cm x 9.5 cm, but a slightly larger tin like this will work as well) by brushing it with melted butter and scatter sunflower seeds into the tin (bottom and sides).
- Knead the dough once more before placing it into the tin, levelling it out and sprinkling more sunflower seeds on top.
- Cover with cling film or a damp kitchen towel.
- Proof at room temperature for approx. 3 hours, until the dough has visibly risen and almost reached the edge of the tin.
- 1/2 hour before baking, preheat the oven to 250°C.
- Place the tin on the 2nd rail from the bottom and bake for 15 mins at 250°C.
- Then reduce the temperature to 180°C and bake for a further 45 mins.
- Take the loaf out of the tin and cool on a wire rack
Rye bread with sunflower seeds