Anko Germknödel with Black Sesame Sugar (Austrian × Japanese)

Method

1. Warm the milk in a small pan on low heat for 1 min to lukewarm (about 37 °C), take off the heat, stir in the yeast and sugar and leave for 10 minutes until foamy.

   Add in this stepMilk 85 mlInstant dried yeast 3 gSugar 15 g

   low heat

2. Put the flour, salt, yolks, soft butter and yeasty milk in a large bowl, bring together and knead for 8 min into a smooth dough that no longer sticks to your hands.

   Add in this stepPlain flour 160 gSalt 1 pinchEgg yolks 1Unsalted butter, softened 20 g

3. Cover and leave in a warm place for 45 min, until doubled.

4. Roll the anko into balls, one per serving (chilled paste is easier to wrap). Divide the dough into the same number, flatten each to 12 cm, wrap around the anko and pinch the seam twice to seal. Set seam side down on a floured tray, cover with a damp cloth and leave to rise for 20 min.

   Add in this stepAnko (sweet red bean paste), chunky or smooth 70 g

5. Toast the black sesame in a dry pan on medium heat for 2 min, shaking, until the seeds start to pop and smell nutty, then tip out to cool. Grind them finely in a mortar or grinder and mix with the icing sugar. Grind in short bursts: too long and they turn oily and clump.

   Add in this stepBlack sesame seeds 20 gIcing sugar 20 g

   medium heat

6. Bring the water under a 24 cm steamer to the boil on high heat, then reduce to medium heat. Set the dumplings well apart on lightly buttered baking paper, cover and steam for 16 min. Don't lift the lid.

   Add in this stepButter for pouring 4.5 g

   high heat→medium heat

7. Meanwhile, melt the remaining butter on low heat for 2 min. Lift the dumplings onto plates, prick the tops with a fork to release the steam, pour over the butter and cover with black sesame sugar.

   Add in this stepButter for pouring 41 g

   low heat