Austrian Germknoedel

Austrian Germknoedel

Prepare Powidl (plum filling):
2 or 3 lbs. of plums (I try to use Italian)
half plums and remove pit
put in large saucepan with ½ -3/4 c. sugar and barely cover with water
bring to boil and let simmer for 2 or 3 hours until it starts to thicken and liquid reduces
I just “put a lid on it” and stick it in the oven on low setting for the rest of the day

Cook until mixture is reduced to thick paste
Cool before making Germknoedel.

In a mixing bowl combine:
3 cups flour sifted flour
1/8 t. salt
1/3 cup powdered sugar
5 drops lemon extract
1 t. rum extract
2 eggs

stir together and let bubble: ca. 10 minutes
½ stick melted butter
1pckg. dry yeast
2/3 cup warm milk

Add to dry ingredients and mix until dough leaves side of bowl. Cover bowl with dishtowel and let rise for ca. 30 minutes.

Turn dough out on lightly floured surface. Knead until bubbles pop. Form dough into a log ca. 3 inches in diameter. Wrap a length of dental floss around the log and pull gently through dough, cutting a section approximately 1 ½ inches thick. Form a cup with the dough

Put about 1 T. plum filling in the middle and fold the edges toward the middle and pinch closed so that none of the plum filling escapes. It should look like a dough ball.
Wrap ball in several thicknesses of plastic wrap and freeze.

To prepare:

Boil water in steamer. Place several Germknoedel in top of steamer. There should be about 1½ inches of space between. Cover and let steam for approx. 15-20 minutes depending on size. Dough will raise and become less shiny when done.

Serve hot with melted butter, powdered sugar and poppy seeds on top.
Guten Appetit!!!!!!!!!!!