A true alpine classic

Savor the alpine charm of our Germknödel, a fluffy yeast dough dumpling filled with spiced plum jam, served with melted butter, poppy seeds, and sugar. This Austrian culinary gem doubles as both dessert and main course. Our traditional Germknödel with vanilla suce pays homage to Austrian cuisine, enhanced by the aromatic touch of STROH in the yeast dough. Relive the joy of your last ski vacation in the Alps with this heavenly treat. The vanilla sauce, enriched with the unique STROH aroma, elevates the classic, making it an instant favorite. Each bite is a taste of alpine indulgence, a flavorful journey to the snowy peaks.

Ingredients for 4 Servings

For the dough

  • 130 ml milk
  • 1 egg
  • 250 g plain flour
  • 15 g yeast
  • 1 pinch of salt
  • 20 g sugar
  • 20 g butter at room temperature
  • 1 tsp STROH 80
    or 1 tsp STROH 60
    or 2 tsp STROH 40


For the vanilla sauce

  • 300 ml milk
  • 1 tbsp STROH 80
    or 2 tbsp STROH 60
    or 2 tbsp STROH 40
  • 1 vanilla pod
  • 50 g sugar
  • 1 TL cornstarch
  • 4 egg yolks


For the filling

  • 8 tsp plum jam

For steaming

  • a splash of milk
  • some oil for greasing the steamer basket

For garnisch

  • 3 tbsp ground poppy seeds
  • 3 tbsp powdered sugar



  • In a mixing bowl, combine all dough ingredients except butter. Knead for 8 minutes at medium speed.
  • Add butter in small pieces and STROH, then knead for an additional 5-8 minutes until the butter is fully incorporated, resulting in a smooth dough.
  • Cover the yeast dough with a damp cloth and let it rise in a warm place for 1 hour.
  • Meanwhile, prepare the vanilla sauce: Combine milk and STROH in a pot. Split the vanilla pod, scrape out the seeds, and add both pod and seeds, sugar, cornstarch, and egg yolks to the milk. Whisk and heat just below boiling, stirring continuously. Remove from heat when the sauce thickens, stirring for an additional 2 minutes.
  • Strain the sauce through a sieve into a jar with a screw cap and let it infuse until use.
  • Turn out the risen dough onto a floured surface, divide into 100 g pieces. Shape each piece into a ball, cover, and let rest for 15 minutes to relax the dough.
  • Flatten each ball, stretch slightly, and fill with 2 teaspoons of plum jam. Lift the sides, seal tightly, and reshape into balls, ensuring the bottoms are well sealed.
  • Cover the Germknödel with a damp cloth and let them rest for 30 minutes.
  • Prepare a pot with a steamer basket. Add 2/3 water and milk to the pot. Line the steamer basket with parchment paper and grease with some oil. Place Germknödel in the basket and steam with the lid on for approximately 20 minutes.
  • Mix ground poppy seeds with sugar. Distribute the finished dumplings on plates, pour vanilla sauce around them, and serve sprinkled with poppy seed sugar.


Germknödel mit STROHGermknödel mit STROH

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