This is the true icon of Austrian ski resorts - the germknodel or Austrian sourdough dumpling.
Germknödel is an Austrian sourdough dessert test, which is often filled with fruit fillings, including chocolate ones, and steamed. It is especially popular in South Tyrol, which is visited by visitors who want to ski during the winter days. In this recipe, the popular germknodel and an even more popular one have been combined Nutella, so it's pretty clear that the result will also delight your taste buds.
Germknödel with Nutella
Ingredients
- 500 g of white flour
- 7 g of instant yeast
- a teaspoon of salt
- 65 g of sugar
- 70 g of melted butter
- 250 ml of whole milk
- an egg
- yolk
- ½ teaspoon of vanilla extract
- 10 teaspoons of Nutella
Directions
- Mix the dry ingredients with the wet ingredients and knead them for about ten minutes. You should get a soft and smooth dough that is neither too sticky nor too dry.
- Place the dough in a plastic container, cover with a cloth and leave to rise for an hour or two to double in volume. The warmer the room, the faster the dough will rise.
- Lightly flour the surface on which you will roll out the dough. Roll the dough into a sausage shape and divide it into ten equal pieces.
- Flatten each piece of dough, place a spoonful of Nutella in the middle, cover the other half of the dough over the filling and gently press the edges together. Make a total of 10 germknedels in the same way.
- Lightly flour the prepared dumplings, cover with a cloth and leave to rise for another 30 to 60 minutes.
- Each germnedl should be steamed for 15 minutes.
- Pour melted butter, to which you have added some cinnamon and sugar, over the hot German dumplings.
