Germknödel

Germknödel in Austrian German is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.

Ingredients:

2 cups flour
1/2 cup warm milk
1 tbsp active dry yeast
1/4 cup sugar
1 egg
1/4 cup unsalted butter, softened
1/2 tsp salt
1/2 cup apricot jam
1/2 cup poppy seeds
1/2 cup powdered sugar
1/4 cup unsalted butter, melted

Instructions:

In a large bowl, combine flour, warm milk, yeast, sugar, egg, softened butter, and salt. Mix until dough forms.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise for about 1 hour.
Once the dough has doubled in size, punch it down and divide it into 8 equal pieces.
Roll each piece into a ball and let them rest for 10 minutes.
Flatten each ball with your hand and place a spoonful of apricot jam in the center. Pinch the edges together to seal the jam inside.
In a large pot of boiling water, cook the dumplings for about 15 minutes or until they float to the surface.
Meanwhile, toast the poppy seeds in a dry pan until fragrant.
Mix the powdered sugar with the melted butter.
Serve the dumplings with the poppy seeds and the butter/sugar mixture on top.