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!


  • 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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