Germknödel (Steamed "Dumplings")

Germknödel (Steamed “Dumplings”):

Ingredients:

• 500 g Flour
• 30 g Fresh Yeast
• 60 g Sugar
• 2 g Salt
• 1 pc Egg Yolk
• 1 pc Egg
• 250 ml Milk
• 20 g Butter
• Orange Zest
• Jam

Method:

Activate the yeast by mixing it with 1-1.5 dl of milk and a tablespoon of flour. Place all ingredients in a stand mixer bowl and add the activated yeast. Knead thoroughly until you get a smooth, uniform dough. Cover the dough and let it rise for 60 minutes. Once risen, divide the dough into equal portions and shape them into balls (50-80 grams each, depending on the desired size). Flatten the balls and fill the center with jam. Seal the bottom of the dough thoroughly to prevent the jam from leaking. Cover the filled dumplings and let them rest for another 20-30 minutes. Brush the tops with melted butter and steam the dumplings for 8-12 minutes, depending on their size, using a steamer or a sieve over boiling water.

Vanilla Sauce:

Ingredients:

• 350 g Milk
• 350 g Cream (min 33%)
• 100 g Egg Yolk
• 1 pc Vanilla
• 70 g Sugar

Method:

Combine the milk, cream, and the scraped vanilla seeds, then bring the mixture to a boil. Meanwhile, whisk the sugar with the egg yolks until smooth and creamy. Once the milk mixture has boiled, temper it into the egg yolks by adding it gradually while whisking, then cook to 83°C, until the eggs begin to thicken. Once the temperature is reached, pour the mixture into a cold bowl and let it cool slightly.