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C Adolf Bereuter - Bregenzerwald Tourismus

Recipe - Germknödel yeast dumplings

Recipe - Germknödel yeast dumplings

Milena Broger's recipe for Germknödel yeast dumplings.

Ingredients for 4 people:

  • 60 g butter
  • 1 egg
  • 1 egg yolks
  • 30 g yeast
  • 500 g flour
  • ¼ l milk (lukewarm)
  • 1 pinch of salt
  • vanilla according to taste
  • lemon zest according to taste
  • 80 g sugar
  • 90 g butter
  • 150 g poppy seed
  • 100 g icing sugar
  • 250 g plum jam
  • 1 shot rum


Stir the yeast with some flour and sugar in lukewarm milk and let this stand for 15 minutes in a warm place until bubbles form. Then mix all the remaining ingredients with this mixture in the stand mixer until a shiny supple dough is formed. Form the dough into a ball and cover for one hour. Season the plum jam with a dash of rum and pour it into a piping bag with a small, smooth spout. After an hour knead the dough again and form it into small balls. Let the balls stand for 30 minutes before steaming them for about 12 minutes at 100 degrees in a steam cooker or a pot with a sieve insert. Remove the dumplings from the steam and fill with the plum jam from below. Melt and pour the butter over the dumpling and sprinkle with poppy seed and icing sugar.

C Adolf Bereuter - Bregenzerwald Tourismus

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