Užasný recept na Alpský knedlíky s vanilkovým krémem (Germknödel mit Vanillesoße) Vařte s Majklem

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with all-purpose flour, fresh yeast, butter, egg yolks, sugar, salt, and milk.

Break the fresh yeast into small pieces and add half of the sugar and approximately 100 ml of warm milk.

Mix until combined and add one tablespoon of flour, then cover with plastic wrap and let it rise in a warm place for 5 minutes at 45°C.

In a separate bowl, mix the egg yolks, remaining milk, sugar, and salt, and melted butter.

Combine the yeast mixture with the liquid ingredients and mix well.

Gradually add the flour and mix until the dough is thick enough to knead.

Knead the dough by hand for about 2 minutes until well combined, then shape it into a ball and place it in a greased glass bowl with vegetable oil.

Cover with plastic wrap and let it rise in the oven at 45°C until doubled in size, about 30 minutes.

Prepare the vanilla sauce by splitting the vanilla bean and adding it to the milk with sugar and a pinch of salt, heating until just boiling.

Slowly pour the hot milk mixture over the egg yolks while whisking to prevent cooking the eggs, then return to the heat until thickened, stirring constantly.

Once the dough has risen, punch it down and divide it into smaller portions, shaping each into a flat disc about 1 cm thick.

Place a generous spoonful of plum jam in the center of each disc, fold the edges over to seal, and shape into balls.

Place the dumplings on squares of parchment paper and let rise for another 15 minutes in the oven at 45°C.

Prepare a steamer (the creator uses a bamboo steamer) and fill it with boiling water, placing the dumplings inside.

Steam the dumplings for 15-20 minutes until fluffy.

Serve the dumplings topped with a mixture of ground poppy seeds and powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens