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Categories:
flour milk yeast sugar egg yolk salt butter compote black plum rum ground cinnamon poppy seeds powdered sugar butter
Viewed: 2 - Published at: 8 years agoIngredients
- 2 cups flour
- milk 1/16 lt., approximately 65 ml.
- 7/8 tablespoon yeast brewer's
- 3/4 tablespoon sugar
- 1 egg yolk
- salt
- 2 1/8 tablespoons butter
- 6 2/3 tablespoons compote black plum
- 1 teaspoon rum
- ground cinnamon
- 1 3/4 ounces ground poppy seeds
- 1/2 cup powdered sugar
- 4 1/4 tablespoons butter
Method
- Place the flour in a large bowl.
- Dissolve the yeast and the sugar in the warm milk and pour it over the flour.
- Add the egg yolk, a pinch of salt, and the melted butter and begin kneading (if necessary, add some more milk).
- Continue kneading until the dough no longer sticks to your hands.
- Cover with a kitchen towel and let the dough rest in a warm area for approximately 1 hour.
- In the meantime, combine the plum compote with the rum and a pinch of ground cinnamon.
- Divide the dough into 12 balls of the same size, roll them out slightly, add 1/2 teaspoon of the plum mixture and seal the dumpling closed.
- Let the dumplings rise on a floured work surface for approximately 25 minutes.
- Bring a stockpot full of salted water to a simmer and cook the dumplings for 6 minutes, turn them over with a slotted spoon and cook them for an additional 6 minutes.
- Remove them from the stockpot with the slotted spoon.
- Serve the germknodel hot with melted butter, powdered sugar and poppy seeds or vanilla cream.
