Sourdough Germknödel with Vanilla Sauce
Sourdough germknödel with vanilla sauce consists of soft dumplings, cooked until fluffy, filled with sweet plum jam, then finished with warm vanilla sauce and poppy seeds. It’s cozy, nostalgic, and absolutely worth the time. If you’ve ever eaten dessert at an Austrian ski hut and wished you could recreate that experience at home, this is the recipe that does it!
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Ingredients
Dough:
- 400 g all purpose flour
- 200 g milk
- 150 g active sourdough starter
- 1 egg
- 1 egg yolk
- 40 g sugar
- 80 g butter
- 8 g salt
Vanilla Sauce:
- 2 egg yolks
- 60 g sugar
- 1 ½ teaspoons cornstarch
- 1 tablespoon rum
- 3 cm vanilla bean 1 inch, A small piece
- 500 ml milk
Filling:
Topping:
Instructions
- In a mixing bowl, combine the sifted flour, milk, sourdough starter, egg, and egg yolk. Knead until everything comes together, then cover and let the dough rest for 15 minutes.
- Add the sugar, salt, and butter and continue kneading until the dough pulls away from the sides of the bowl and becomes smooth, soft, and elastic.
- Perform four sets of stretch and folds.
- Cover the dough and let it rise for about 2 to 3 hours, until visibly puffy.
- Turn the dough out onto a lightly floured surface and divide it into 6 to 8 pieces. Gently flatten each piece with your palm.
- Place a generous tablespoon of plum jam in the center of each piece. Bring the edges together like a little pouch, pinch them closed well, and shape into a smooth dumpling.
- Place the dumplings seam-side down, cover loosely, and let them rise for another 2 to 3 hours, until light and airy.
- Bring a large pot of lightly salted water to a gentle boil. Carefully lower the dumplings into the water, cover with a lid, and cook for about 20 to 30 minutes. Avoid rapid boiling so the dumplings stay fluffy.
- While the dumplings are cooking, prepare the vanilla sauce. Whisk the egg yolks with the sugar until pale and fluffy.
- Stir in the cornstarch mixed with a small splash of milk.
- Heat the remaining milk with the vanilla bean until steaming. Slowly pour it into the egg mixture while whisking, then return everything to the pot.
- Cook gently over low heat, stirring constantly, until the sauce thickens and becomes creamy. Stir in the rum and remove the vanilla bean.
- Serve the warm Germknödel generously drizzled with vanilla sauce
- Finished with ground poppy seeds and vanilla sugar.
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Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 498mg | Potassium: 205mg | Fiber: 1g | Sugar: 17g | Vitamin A: 522IU | Calcium: 132mg | Iron: 3mg
