Germknodel (yeast dumplings)

Method

1. Sift the flour into a bowl and create a little well in the middle. Put a teaspoon of sugar, the yeast (crumbled if fresh) and 5 tablespoons of the warm milk into the well and use a fork to gently mix them with some of the flour.

2. Cover the bowl and rest at a warm place for about 15 to 30 minutes.

3. Melt the butter and add the warm melted butter, remaining sugar, eggs, salt and lemon zest to the dough, just to side of the flour mixture.

4. Starting from the centre and using your hands, mix the yeast with the flour and the other ingredients. Add as much of the warm milk as necessary to get a non-sticky dough.

5. Cover the dough in the bowl and set aside to rest in a warm place for 45 minutes to 1 hour.

6. Knead the dough well and form into dumplings, each roughly the size of a snowball.

7. Place a little plum jam into the centre of each dumpling and seal the dumpling around the jam.

8. Put the dumplings on a tray and place in a warm place for 10 minutes.

9. Bring a large pan of salted water to a gentle boil. Add in the dumplings, cover and simmer for 20 minutes. Drain and serve at once.

Comments                        add a comment

Be the first to add a comment...

Ingredients

500g strong white flour
30g plus 1 tsp Sugar
30g Yeast
250ml warm milk
30g Butter
2 Eggs
1 tsp Salt
grated zest of 1 large lemon
plum jam, for filling
1 tbsp vanilla sugar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!