Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup lukewarm milk
- 1/4 cup unsalted butter, melted
- 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1/2 cup ground hazelnuts
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup caramel sauce
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Small mixing bowl
- Rolling pin
- Steamer basket
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix until well combined.
2. Add lukewarm milk and melted butter to the dry ingredients. Mix on low speed until the dough comes together.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a damp cloth. Let it rest in a warm place for 1 hour, until it doubles in size.
5. In the meantime, prepare the hazelnut filling. In a small mixing bowl, combine ground hazelnuts, sugar, and softened butter. Mix until well combined.
6. Once the dough has doubled in size, punch it down and divide it into 8 equal pieces.
7. Roll each piece into a ball and flatten it with a rolling pin. Place a spoonful of the hazelnut filling in the center of each flattened dough ball.
8. Pinch the edges of the dough together to seal the filling inside. Roll the dough ball between your palms to make it round again.
9. Place the filled dough balls in a steamer basket and let them rest for 10 minutes.
10. Fill a large pot with water and bring it to a boil. Place the steamer basket on top of the pot and steam the dough balls for 15-20 minutes, until they are cooked through.
11. In the meantime, warm up the caramel sauce in a small saucepan over low heat.
12. Once the dough balls are cooked, remove them from the steamer basket and brush them with melted butter.
13. Serve the hazelnut germknödel with warm caramel sauce on top.
Time:
Preparation time: 30 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
8 servings
Nutritional information:
Calories per serving: 310
Fat: 18g
Carbohydrates: 32g
Protein: 5g
Sodium: 75mg
Sugar: 18g
Substitutions for ingredients:
- Almond flour can be used instead of ground hazelnuts.
- Brown sugar can be used instead of granulated sugar.
- Margarine can be used instead of butter.
Variations:
- Add a teaspoon of cinnamon to the hazelnut filling for a spiced flavor.
- Serve the germknödel with whipped cream instead of caramel sauce.
- Add a teaspoon of vanilla extract to the dough for a vanilla flavor.
Tips and tricks:
- Make sure the milk is lukewarm, not hot, to avoid killing the yeast.
- Cover the dough with a damp cloth to prevent it from drying out.
- Use a steamer basket with a lid to trap the steam and cook the germknödel evenly.
- Brush the germknödel with melted butter as soon as they come out of the steamer to keep them soft and moist.
Storage instructions:
- Store the germknödel in an airtight container in the refrigerator for up to 3 days.
- Reheat the germknödel in the microwave or steamer before serving.
Reheating instructions:
- Microwave: Place the germknödel on a microwave-safe plate and heat them for 30 seconds on high power.
- Steamer: Steam the germknödel for 5-10 minutes, until they are heated through.
Presentation ideas:
- Serve the germknödel on a dessert plate with a drizzle of caramel sauce and a sprinkle of chopped hazelnuts.
- Dust the germknödel with powdered sugar for a festive touch.
- Serve the germknödel with a scoop of vanilla ice cream on top.
Garnishes:
- Chopped hazelnuts
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla pudding
- Chocolate mousse
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the germknödel are not cooked through, steam them for a few more minutes.
Food safety advice:
- Make sure the dough is cooked through before serving to avoid foodborne illness.
- Store the germknödel in the refrigerator to prevent bacterial growth.
Food history:
- Germknödel is a traditional Austrian dessert that originated in the region of Tyrol.
- It is a type of dumpling filled with jam, fruit, or nuts, and served with melted butter and powdered sugar.
- The hazelnut filling in this recipe is a variation of the classic jam filling.
Flavor profiles:
- Sweet
- Nutty
- Buttery
- Caramelized
Serving suggestions:
- Serve the germknödel as a dessert after a hearty meal.
- Make them for a holiday gathering or special occasion.
- Enjoy them with a cup of coffee or tea for a cozy afternoon treat.
Related Categories
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Region: Austrian
Taste: Sweet, Nutty, Creamy, Caramelized