GERMKNÖDEL - AUSTRIAN YEAST BUNS
500 g flour [Type 405]
1/2 cube fresh yeast [21g]
230 ml milk [lukewarm]
60 g sugar
pinch salt
1/2 teaspoon vanilla
1 lemon [zest]
1 egg
80 g butter
jam
50 g poppy seeds
powdered sugar
vanilla sauce
[prepare the dough 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
GERMKNÖDEL
500 g Mehl [Type 405]
1/2 Würfel frische Hefe [21g]
230 ml lauwarme Milch
60 g Zucker
Priese Salz
1/2 Teelöffel Vanille
1 Zitrone [Schale]
1 Ei
80 g Butter
Marmelade
50 g Mohn
Staubzucker
Vanille Sauce
