Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup lukewarm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/4 tsp salt
- 1 tbsp active dry yeast
- 1/4 cup poppy seeds
- 1/4 cup powdered sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 vanilla bean, split and scraped
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment
- Medium saucepan
- Whisk
- Rolling pin
- Large pot with lid
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together lukewarm milk, melted butter, and egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough and let it rest for 30 minutes.
6. In the meantime, prepare the vanilla sauce. In a medium saucepan, combine milk, heavy cream, vanilla bean, and sugar. Heat over medium heat until the sugar dissolves and the mixture comes to a simmer.
7. In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth.
8. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens. Remove from heat and discard the vanilla bean.
9. Preheat a large pot of water over medium heat.
10. Divide the dough into 8 equal pieces and shape them into balls.
11. Flatten each ball with a rolling pin and place 1 tsp of poppy seeds in the center.
12. Fold the dough over the poppy seeds and pinch the edges to seal.
13. Place the germknödel in the pot of boiling water and cover with a lid. Cook for 10-12 minutes until they float to the surface.
14. Use a slotted spoon to remove the germknödel from the water and place them on a plate.
15. Dust the germknödel with powdered sugar and serve with the vanilla sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 12 minutes
Temperature:
- Medium heat for the saucepan and pot of water
Serving size:
- 8 servings
Nutritional information:
- Calories: 365
- Fat: 15g
- Carbohydrates: 49g
- Protein: 8g
Substitutions for ingredients:
- Whole milk can be used instead of heavy cream in the sauce.
- Almond milk can be used instead of milk in the sauce for a dairy-free option.
- Honey or maple syrup can be used instead of granulated sugar.
Variations:
- Instead of poppy seeds, use apricot jam or plum jam as a filling.
- Add lemon zest to the dough for a citrusy twist.
- Serve with whipped cream or ice cream instead of vanilla sauce.
Tips and tricks:
- Make sure the water is not boiling too vigorously, or the germknödel may fall apart.
- Dust the germknödel with powdered sugar right before serving to prevent it from melting into the dough.
- The dough can be made ahead of time and refrigerated overnight.
Storage instructions:
- Store leftover germknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the germknödel for 5-7 minutes until heated through.
Presentation ideas:
- Serve the germknödel on a bed of powdered sugar with a drizzle of vanilla sauce.
Garnishes:
- Fresh berries or fruit compote can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- German potato salad or sauerkraut can be served as a side dish.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk.
- If the dough is too sticky, add a sprinkle of flour.
Food safety advice:
- Make sure the germknödel are cooked all the way through before serving.
Food history:
- Germknödel is a traditional Austrian dish that is commonly served at Christmas markets.
Flavor profiles:
- The germknödel has a soft and fluffy texture with a sweet and nutty flavor from the poppy seeds. The vanilla sauce is creamy and sweet with a hint of vanilla.
Serving suggestions:
- Serve the germknödel as a dessert or a sweet snack.
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Region: Austrian