Germknödel

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Germknödel
2015 0723 Germknödel Buttersoße Gaislachalm Sölden.jpg
Germknödel with butter sauce
TypeSweet bread
Place of originGermany and Austria
Main ingredientsYeast dough, sugar, fat (usually butter), poppy seeds, sugar, spicy plum jam

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel),[1] filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally - even though less traditional - served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.

Germknödel is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough with sugar and fat, usually butter, added to the dough. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon. The dumpling is steamed and then served while still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar.

Differences between Austrian Germknödel (Germ being the exclusively Austrian word for yeast) and the very similar German and Alsacian dish, Dampfnudel, are that Dampfnudeln are the unfilled variant and can in some regions also be steamed or boiled in salted water and served with savoury accompaniments, whereas Bavarian Dampfnudeln and Austrian Germknödel are steamed (and in the end of the cooking process, as the milk has evaporated, become lightly fried) in a small amount of a mixture of milk and butter and always served as a sweet meal.

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References[edit]

  1. ^ Aldred, Jessica (February 7, 2015). "Great little ski resorts: Alpbach, Tyrol, Austria". The Guardian. Retrieved November 5, 2016.
  • Erhard Spacek, Neue böhmische Küche: ...und Weine aus Böhmen und Mähren. 2005. ISBN 978-3-85002-545-4

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