Der luftigste Germknödel nach Tiroler Art ist eine köstliche Spezialität, die sich durch ihre Fluffigkeit und Saftigkeit auszeichnet. Bei Mimilicious Österreich gibt es eine besonders gelungene Variante, die für Genießer ein Muss ist. Mit einer weichen Füllung und einer süßen Vanillesauce ist der Germknödel ein echtes Highlight der Tiroler Küche.

Der luftigste GERMKNÖDEL | Nach Tiroler Art | Super luftig und saftig | Mimilicious Österreich

Today we finally have Germknödel! Hello and welcome back, I’m glad you tuned in because today we have Germknödel and I will show you what I have in front of me. I have here, as always, spelt flour type 700, then I have 125 grams of milk, a yeast cube or in this case, a yeast cube, 35 grams of melted butter, 35 grams of sugar, an egg, and some vanilla sugar. Unfortunately, I only have raw sugar, which is why it’s so dark. I also need the juice of a lemon and some plum jam for filling, and for decoration, powdered sugar and melted butter.

I learned this recipe in Tyrol, Austria, where I visited my grandparents many times. This is one of the classic recipes from the Zillertal region, and I have already shared many other Austrian classics on my channel, which you can find in a playlist linked in the description below.

I start by taking the yeast and putting it in a bowl with some sugar and vanilla sugar. I learned a trick from a colleague to make the yeast more effective, he said to sprinkle some sugar over the yeast and let it sit for a while, and it really works!

Next, I heat the milk, being careful not to make it too hot. I add the milk, the yeast mixture, lemon juice, egg, and flour into a large bowl and mix everything together with a wooden spoon. Then, I knead the dough by hand for about five to seven minutes. When the dough is smooth, I let it rest for 30 to 40 minutes, covered with a damp cloth.

After 40 minutes, the dough has risen nicely, and I knead it again and let it rest for another 10 minutes. Then, I form the dough into balls and roll them out to create a nice surface for the filling. I use plum jam for the filling but other jams like apricot jam or poppyseed filling will work as well. I close the dough and form it into a nice round shape, making sure to seal it well so the jam does not leak out.

I put the formed Germknödel on a piece of parchment paper and cover it with a damp cloth. It is now ready to steam. I place the Germknödel in a steamer and let it cook for 20 minutes. It’s important not to open the lid too early, as that can cause the Germknödel to fall apart.

When it’s ready, I remove it from the steamer and serve it hot, sprinkled with powdered sugar and melted butter. The Germknödel is so delicious, with a light and fluffy texture and a sweet and sour flavor from the plum jam. It reminds me of my childhood and skiing holidays in the mountains.

The recipe is easy to follow, and I hope you will try it out at home. If you do, make sure to subscribe to my channel for more Austrian recipes like this one. Enjoy!
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