Germknödel – yeast dumplings

Ingredients for 8 servings:

• 10 g yeast (fresh)
• 5 tbsp milk (lukewarm)
• 1 tsp sugar
• 500 g flour
• 1 pinch of salt
• 40 g sugar
• 2 eggs (room temperature)
• 100 g margarine
• 125 ml milk (lukewarm)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

the ultimate recipe with guaranteed success

Dissolve the fresh yeast in 5 tablespoons of lukewarm milk. Add 1 teaspoon of sugar. Put the flour in a bowl and make a well in the center. Pour the yeast mixture into the well and stir in a little flour from the edge to form a pre-dough. Cover the bowl with a cloth and let it rise for about 10 minutes. Mix in the salt, 40g of sugar, and the eggs. Knead in the butter and milk until you have a smooth dough that easily pulls away from the sides of the bowl. Cover the yeast dough and let it rise in a warm place for about 30 minutes. On a lightly floured surface, shape the dough into a log and divide it into 8 pieces. Shape the dough pieces into balls and place them, leaving enough space between them, on a baking sheet lined with baking paper or a lightly floured large board. Cover everything with a towel and let it rise for another 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the dumplings to the water (note: they will approximately double in size during cooking). Reduce the heat to the lowest setting. Let the dumplings simmer for about 20 minutes. Turn them over halfway through. Remove them with a slotted spoon. This pairs well with both sweet and savory dishes. I prefer braised onions in a tomato sauce.