GERMKNÖDEL

June 6, 2018

Anyone who has ever had the pleasure to visit Austria in winter has probably come across this delicacy. Sweet, steamed buns in vanilla sauce filled with Powidl [plum mousse]. Depending on location you might also get it with melted butter and poppy seed sugar.

Personally I love plums but seriously dislike Powidl. Therefore I always end up dissecting my bun, trying to eat all the fluffy dough with vanilla sauce without breaking the plum mousse core. Making it at home I will substitute with blueberry or raspberry jam – much better ;)

I always hesitated making them at home because all the recipes ask for  Germknödel-steamers. These giant metal constructions are expensive, massively bulky and can only be used for one thing – steam Germknödel. But it was pointed out to me that Germknödel are just a sweet version of savoury Asian buns… So why not try making them in my bamboo steamer. Turns out that works perfectly fine!

GERMKNÖDEL – AUSTRIAN YEAST BUNS

  • 500g flour [Type 405]
  • ½ cube fresh yeast
  • 230 ml milk [lukewarm]
  • 60g sugar
  • pinch salt
  • vanilla
  • 1 lemon [zest]
  • 1 egg
  • 80g butter
  • jam
  • 50g poppy seeds
  • powdered sugar
  • vanilla sauce

[prepare the night before you want to steam the buns]

_ place flour in a large bowl and form a little volcano

_ crumble in the yeast and add sugar and milk

_ leave until it starts to froth 

_ meanwhile carefully brown the butter [leave butter to cool down a little before adding to the batter]

_ add the egg, butter, lemon zest, ½ teaspoon vanilla and salt to the flour volcano

_ knead mixture until you get a soft and smooth dough [you might want to transfer the dough to a flat surface to really give it a good knead]

_ place dough into a large bowl and cover with cling foil

_ leave to rise at room temperature for 30 minutes

_ place in the fridge over night [a cool place in your home should be fine too]

_ next day deflate dough and cut into equal sized pieces [depending on your steamer 8 pieces for regular sized buns – up to 24 for small buns]

_ knead each piece until smooth and form into a small ball

_ flatten it out a litte and place a spoon full [tablespoon for large ones, teaspoon for small ones] of jam in the center

_ close bun tight so no jam can run out [if you are having troubles with that you can place the jam in a freezer tray the day before and place the frozen jam in the center of your buns]

_ form smooth little balls

_ place all buns on baking paper [ideally individual pieces]

_ cover with a kitchen cloth and leave to rise [until doubled in volume]

_ grind poppy seeds in a mixer or mortar and combine with a little powdered sugar

_ prepare vanilla sauce according to package instructions

_ bring some water to a boil and place your steamer on top

_ place buns into the steamer [make sure to leave plenty of space around – they will still grow bigger]

_ steam small buns for about 10 minutes, large buns for 20 minutes [don’t open the steamer in-between]

_ place hot bun in a deep dish, surround with vanilla sauce and top off with some poppy seed sugar

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