Austrian Germknedel Bun
4 servings
75 minutes
Germknedel is a tender steamed bun with jam inside. In Vienna, Germknedel are poured with melted butter, but throughout Austria they are served with vanilla sauce (see our recipe for how to make it). But in any case, these buns need a generous sprinkle of poppy seeds. It is important that the jam or marmalade for the filling is thick enough so that nothing leaks out during cooking.
1
Prepare the necessary ingredients.
2
In a large bowl, mix the sifted flour, salt, 25 g of sugar, and the zest of half a lemon.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Sugar: 60 g
- Lemon zest: 0.5 teaspoon
3
In another bowl, mix yeast, 5 g of sugar, and 120 ml of warm milk. Wait for the yeast to activate, then pour the mixture into the flour.
- Fresh yeast: 12 g
- Sugar: 60 g
- Milk: 420 ml
4
Add one egg, 30 g of melted butter, 1/2 teaspoon of vanilla extract and knead the dough. Cover and place in a warm place for about an hour.
- Chicken egg: 1 piece
- Butter: 30 g
- Vanilla extract: 3.5 teaspoons
5
Divide the risen dough into 4 equal parts, shape them into round flatbreads, and place jam in the center of each. Seal tightly, form into a ball, and place seam side down on a floured surface. Cover with a towel and let sit in a warm place for another 30 minutes.
- Jam: 100 g
6
Meanwhile, prepare the sauce: in a small saucepan, whisk the yolks with 30 grams of sugar, cornstarch, and two teaspoons of vanilla extract.
- Egg yolk: 2 pieces
- Sugar: 60 g
- Cornstarch: 1 tablespoon
- Vanilla extract: 3.5 teaspoons
7
Place on low heat and gradually pour in milk and cream while whisking. Cook for about 6 minutes, stirring constantly. Do not boil!
- Milk: 420 ml
- Cream 35%: 200 ml
8
In a separate bowl, mix the poppy seeds with powdered sugar.
- Poppy: 25 g
- Powdered sugar: 2 tablespoons
9
Steam the dumplings for 15-17 minutes.
10
When they are ready, serve immediately, drizzled with sauce and sprinkled with poppy seeds.