Base Camp - Germknodel
Julia Bradshaw
Makes 8 large/12 small or 4 superlarge plate sized
500g flour
1 packet germ/heffe - yeast
125g butter
100g sugar
3 eggs
Jam: powidl (damson)
poppy seeds
icing/caster sugar
Combine butter + sugar + eggs in pan - heat, with care to avoid
making an omelette (in Aaron style!) In a separate bowl put the flour
and yeast. Once the butter etc has melted pour the flour/yeast mixture
into it, take off heat and mix until no lumps remain. Put in a warm
place to rise for 1hr. Divide into the number of required portions,
shape into circles, and form a dip in the middle of each. Then put a max
of a tablespoon of jam into the dough circle, and fold the edges over to
cover the hole.
Put the finished knoedel into a warm place for 1hr ish then steam -
super large for about 40mins-1hr, large/small for 20 mins (using
colander over pan of water). Pour melted butter over then icing sugar
and poppy seeds.