Austrian Germknödel by Tanerxaydin

Ingredients

• 500g (4 cup) all-purpose flour, plus more for dusting
• 7g (1 packet) active dry yeast
• 50g (1/4 cup) granulated sugar
• 1/4 tsp salt
• 200ml (scant 1 cup) lukewarm milk
• 1 egg, beaten
• 75g (5 tbsp) unsalted butter, melted, plus more for brushing
• 200g (1.5 cup) plum jam (zwetschgenröster)
• 50g (1/2 cup) poppy seeds
• 200ml (scant 1 cup) vanilla sauce (vanillesauce)

Instructions

1. In a small bowl, combine the active dry yeast with 1 tablespoon of the granulated sugar and the lukewarm milk. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining granulated sugar, and salt. Make a well in the center
3. Pour the yeast mixture, beaten egg, and melted butter into the well. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 4 equal portions. Roll each portion into a ball.
7. Flatten each ball slightly and spread about 2 tablespoons of plum jam in the center. Carefully enclose the jam, pinching the seams tightly to seal.
8. Place the filled dough balls on a baking sheet lined with parchment paper, seam-side down. Cover and let them rest for another 15 minutes.
9. Preheat your oven to 180°C (350°F).
10. Bake the germknödel for 20-25 minutes, or until golden brown and cooked through.
11. While the germknödel are baking, prepare the topping. In a small bowl, mix the poppy seeds with the granulated sugar
12. Once baked, brush the warm germknödel with melted butter. Sprinkle generously with the poppy seed-sugar mixture.
13. Serve immediately with warm vanilla sauce on the side.