Germknödel: Yeast dumplings filled with plum jam and topped with melted butter and poppy seeds
Introduction:
Welcome to ChainBaker's kitchen, where today we'll embark on a delightful culinary journey straight to the heart of Austria with a recipe for Jam Knödel - a steamed bun filled with jam and lavishly topped with a warm vanilla sauce. A common school dessert in Germanic countries, this dish may bring a wave of nostalgia for some, but for many others, it will be a delicious new discovery. So, let’s dive into the art of creating these scrumptious buns.
Ingredients:
For the Dough:
- 250g strong white bread flour
- 125ml milk (cold)
- 1 egg yolk (cold, from the fridge)
- 25g soft butter
- 7g yeast
- 3g salt
- 25g sugar
- Zest of ½ lemon
- 15ml vanilla syrup
For the Jam Filling:
- Thick plum jam (or any other thick jam of your choice)
For the Vanilla Sauce:
- 200ml double cream
- 200ml milk
- 15g corn starch
- 25g sugar
- 15ml vanilla syrup
- 1 egg yolk
For the Topping:
- Ground poppy seeds
- Icing sugar
Equipment:
- Mixing bowl
- Scales
- Dough scraper
- Temperature probe
- Fine grater
- Saucepan
- Whisk
- Bamboo steamer
- Parchment paper
- Rolling pin (optional)
Instructions:
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4 knödel
1. To create the dough, in a bowl, combine cold milk, yeast, salt, sugar, egg yolk, vanilla syrup, lemon zest, and butter. Mix well until all ingredients are evenly dispersed and the yeast is slightly hydrated.
2. Add the flour and mix with a dough scraper until no dry flour remains.
Kneading:
3. Turn the dough onto a flat surface and knead using the 'fold and press' technique until smooth and not too sticky—this should take about 3-4 minutes for a small batch. If you’re doubling the recipe, extend kneading to about 5 minutes.
Fermentation:
4. Shape the dough into a ball, place it in a bowl, and ferment until nearly doubled in size, roughly 2 hours at 25-26°C. Adjust the time based on your kitchen's temperature.
Pre-shaping:
5. Once the dough has risen, divide it into equal parts, press out the gas, and pre-shape each piece into a tight ball. Rest for 30 minutes to relax the gluten before the final shaping.
Final Shaping:
6. Dust the relaxed dough balls with flour. Roll them into discs about the size of the palm of your hand, with the edges thinner than the center.
7. Place a spoonful of thick jam in the center, bring the edges up, and seal tightly to encase the jam within the dough. Ensure there are no openings to prevent the jam from leaking during cooking.
Steaming:
8. Cut parchment paper into squares to place under each dough ball. Arrange them in a preheated bamboo steamer over boiling water and steam for about 25 minutes or until fully cooked and puffed up.
Vanilla Sauce:
9. For the vanilla sauce, whisk together double cream, milk, corn starch, sugar, vanilla syrup, and an egg yolk in a saucepan over medium heat. Cook until the sauce thickens while constantly stirring.
Serving:
10. Serve the warm knödel topped with the hot vanilla sauce and a sprinkle of ground poppy seeds mixed with icing sugar.
Cooking Tips:
- For the fluffiest knödel, ensure your fermenting dough is kept at a consistent temperature.
- When adding the jam, avoid incorporating too much air to prevent the knödel from bursting during the steaming process.
Visit ChainBaker's YouTube channel for more delicious recipes: https://www.youtube.com/@ChainBaker.
#jam #cooking #baking #steamedbuns
YouTube channel - ChainBaker: https://www.youtube.com/@ChainBaker
Germknödel: Yeast dumplings filled with plum jam and topped with melted butter and poppy seeds
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