Classic Germknödel

Ingredients

• 200 g Flour
• 20 g fresh yeast
• 3 tbsp sugar
• 75 ml lukewarm milk
• 50 g butter
• 1 pinch salt
• 2 egg yolks
• 1 tsp vanilla sugar
• 0.5 lemon (unprocessed)
• flour for dusting
• 200 g plum jam
• 0.5 tsp ground cinnamon
• 100 g butter
• 100 g poppy seeds
• 200 g powdered sugar

Instructions

1. 1.

   Sift the flour into a bowl and press a well in the center. Crumble the yeast into the well, add 1 tsp sugar and stir with a little milk and flour to make a starter. Dust with flour and cover; let rise in a warm place for 15 minutes. Place the softened butter, salt, egg yolks, vanilla sugar, and grated lemon zest around the edge of the bowl and knead all together into dough using an electric mixer. Add enough milk so the dough is soft but not sticky. Cover and allow to rise until doubled in about 30 minutes. Divide the dough into four equal pieces, knead hard, shape into balls, place on a board and let rest for another 15–20 minutes. Mix plum jam with cinnamon. Pinch a hole in each dough ball and fill with 2 tbsp jam. Press the edges together so each ball is sealed. Place a steamer basket in a wide pot, cover the bottom with enough water, and bring to a boil. Steam the dumplings for about 20 minutes. Heat butter in a pan until foamy, mix poppy seeds with powdered sugar. Remove the dumplings from the water, place on warmed plates, pour hot butter over them and sprinkle with the poppy‑sugar mixture.