Germknödel with Homemade Rum-Plum Filling, Vanilla Sauce and Brown Butter

Method

1. Filling: roughly chop the prunes and simmer them in a small pan with the water, cinnamon, cloves and rum on medium-low heat for 12 min, stirring often. When almost all the liquid has gone and the prunes are falling apart, remove the cloves and mash with a fork into a thick purée that holds a spoon upright. Spread on a plate and cool completely; cold filling is far easier to wrap.

   Add in this stepPitted prunes 80 gWater 70 mlGround cinnamon 1 pinchWhole cloves 1Dark rum (optional) 2 tsp

   medium-low heat

2. Warm the milk 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 for the dough 85 mlInstant dried yeast 3 gSugar for the dough 15 g

   low heat

3. In a large bowl, knead the flour, salt, yolks, soft butter, lemon zest and yeasty milk for 8 min into a smooth, elastic dough. Cover and leave in a warm place for 45 min, until doubled.

   Add in this stepPlain flour 160 gSalt 1 pinchEgg yolks for the dough 1Unsalted butter for the dough, softened 20 gLemon (finely grated zest only) ½

4. Divide the cold filling into balls, one per serving. Divide the dough into the same number, flatten each to 12 cm, wrap around the filling 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.

5. Vanilla sauce: in a saucepan, whisk the sauce yolks, sugar and cornflour until smooth, then whisk in the milk and vanilla gradually. Heat on medium-low heat for 5 min, stirring constantly, until it coats the back of a spoon and a finger drawn through leaves a clear line (about 82 °C); take it off the heat at once. If it boils, the yolks scramble. Strain and keep warm.

   Add in this stepMilk for the sauce 150 mlEgg yolks for the sauce 1Sugar for the sauce 15 gCornflour (cornstarch) 1 tspVanilla extract (or a vanilla pod) ½ tsp

   medium-low 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 buttered baking paper, cover and steam for 16 min without lifting the lid.

   Add in this stepButter for browning 5.5 g

   high heat→medium heat

7. Brown butter: heat the remaining butter in a light-coloured pan on medium heat for 3 min, swirling now and then. When the foam subsides, brown specks form on the bottom and it smells of hazelnuts, take it off the heat immediately. Mix the poppy seeds with the icing sugar.

   Add in this stepButter for browning 50 gPoppy seeds, ground 20 gIcing sugar 20 g

   medium heat

8. Spoon vanilla sauce onto warm plates, set a dumpling in the middle, prick the top with a fork to release the steam, pour over the brown butter and finish with plenty of poppy seed sugar.