Germknodel
MACROS, per serving (makes 6 servings)
411 Calories, 11 Protein, 53 Net Carbs, 20 Fats
Ingredients:
2 cups flour
1 ½ tbsp Monkfruit
½ tsp salt
Zest of 1 lemon
¾ cup milk, warmed
1 tsp sugar
5g dry active yeast
2 tbsp butter, melted
1 egg, beaten
½ tsp vanilla extract
8 tbsp sugar free Berry Jam
1 tbsp Bourbon
2 egg yolks
2 tbsp sugar
1 tsp Arrowroot
2 tsp vanilla extract
¾ cup heavy whipping cream
1 ¼ cup milk
½ cup poppy seeds
4 tbsp powdered sugar
Instructions:
1. Melt 2 tbsp butter, set aside to cool
2. In a small microwave safe bowl, add ¾ cup milk and warm up to 110-120F
3. To the warm milk add 1 tsp sugar and 5g dry active yeast. Whisk ingredients together and set aside for 10 minutes
4. In mixer bowl add 2 cups flour, 1½ tbsp Monkfruit, ½ tsp salt and zest of 1 lemon
5. Once butter has cooled down, add ½ tsp vanilla extract and 1 whole egg. Whisk together
6. Into the mixer bowl add milk mixture and butter mixture. Mix on 2nd speed for 2 minutes
7. Remove bowl from mixer stand, cover with towel and put in warm and dark place for 1.5 hours, allowing the dough to rise/double in size
8. In a small ramekin, add 8 tbsp sugar free Berry jam and 1 tbsp Bourbon. Mix
9. In a separate ramekin add ½ cup poppy seeds and 4 tbsp powdered sugar. Whisk together
10. After the 1.5 hours, lay a piece of parchment paper at the counter and flour the surface you’ll be working on (so the dough doesn’t stick to the surface). Place dough on the surface and split it into 6 equal parts.
11. Without kneading too much, roll out dough evenly into round-ish shapes.
12. Fill dough with Jam and seal dough into balls placing them with the seal down
13. Sprinkle flour on top and cover dough for 30 minutes so it can rise. While waiting for dough to rise, make the vanilla sauce
14. In a pot add 2 egg yolks, 2 tbsp sugar and 1 tsp Arrowroot. Whisk together and then add 2 tsp vanilla extract, ¾ cup heavy whipping cream and 1 ¼ cup milk. Whisk ingredients together. Cook on Medium Low heat. Keep stirring until it thickens, approximately 6-8 minutes. Once thickened, turn off heat and set aside. Then start preparing to steam the dough
15. Fill pot with 1inch water, or low enough to make sure the steaming basket is not submerged. Bring water to boil. Cover and turn to lowest heat setting
16. Cut 3 pieces of parchment paper into sizes a little larger than the dough
17. Place 1 dough on each parchment paper, then place the 3 doughs on the stainless-steel steaming basket, leaving space between dough. Place basket into the bowl with water, cover lid and steam on low for 16 minute
Serving sizes for Germknodel
1. Serve 1 Germknodel (entire batch makes 6 in total) with 1/6 of vanilla sauce and sprinkle 1 tbsp of poppy seed/powdered sugar mixture over the sauce
Germknodel recipe adapted from: https://www.homecookingadventure.com/recipes/austrian-germknodel-yeast-dumplings
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