Classic Germknödel

Ingredients

• 300 g flour
• 21 g fresh yeast (½ block)
• 3 tbsp sugar
• 150 ml lukewarm milk
• 50 g butter
• 2 egg yolks
• flour (for dusting)
• 150 g plum jam
• 0.5 tsp ground cinnamon
• 50 g ground poppy seeds
• 2 tbsp powdered sugar
• 3 tbsp liquid honey
• 50 g melted butter

Instructions

1. 1.

   For the dough, put flour in a bowl, make a well in the center, crumble in the yeast, sprinkle sugar over it and pour milk on top. Stir the yeast with the milk and let the pre‑starter rise covered in a warm place for about 20 minutes. Melt the butter and add it with the egg yolks, knead through, and let rise again for about 20 minutes. Divide the dough into eight equal pieces, knead vigorously, shape into balls, place on a board and let rest another 20 minutes. Meanwhile, mix the plum jam with cinnamon. Pinch a hole in each dough ball and fill with about 2 tbsp jam. Press the dough edges together carefully so the ball is sealed again. Let rise once more for 20 minutes. In a wide, large pot place a steamer basket and cover the bottom with enough water. Bring the water to a boil. Place the dumplings in the steamer basket and steam them for 15–20 minutes. Mix poppy seeds with powdered sugar.

2. 2.

   Preheat the oven grill.

3. 3.

   Mix honey with melted butter.

4. 4.

   Take the dumplings from the steamer basket, place on a greased baking sheet, brush with the honey‑butter mixture and bake under the preheated oven grill until golden brown for a short time.

5. 5.

   Remove and sprinkle with the poppy seed mixture before serving.