“Germknödel glutenfree”

Germknödel is a traditional Austrian sweet dish made of yeast dough and originally filled with ‘Powidl’ (plum jelly). It can be served with vanilla sauce or melted butter, both times topped with a mix of sugar and poppy seeds. Mmmmh this is so delicious!

My mum used to make Germknödel after a long day of skiing but you can find this cooked dessert on every ski lodge in Austria too.

This is the first time I tried these “yeast dumplings filled with plum jam” glutenfree. They didn’t turn out as soft as the original version with wheat flour, but all of you who live glutenfree will know that “glutenfree-baking-trouble” (that’s how I call it 😀 ).

Keep in mind that this recipe has a lot of waiting time (1,5-2 h) because the dough has to rise.


  • 120 ml milk
  • 12 g yeast
  • 250 g glutenfree flour
  • 3 Tbs. melted butter 
  • 1 egg
  • 1 egg yolk
  • a pinch of salt
  • 1 Tbs. granulated sugar
  • 120 g powidl
  • 100 g powdered sugar
  • 100 g poppy seeds
  • 200 g melted butter or 500ml vanilla sauce

To make the dumblings, dissolve the yeast in lukewarm milk. Mix in 4 Tbs. flour, granulated sugar and a pinch of salt. Kneat to a dough and cover with a towel. Let rest to rise on a warm place until the dough has doubled it’s size.

Take the dough and mix in melted butter, remaining flour, egg and egg yolk. Let rise again for 30-40 minutes.

Roll out the dough on a floured work surface (5 mm). Cut off four squares à 5×5 cm. Damp the edges with some water.

Place 1 Tbs. Powidl in the middle of each square and fold in the edges. Form dublings and let rise 30 minutes.

Use a big pot with salted water (the dumblings need a lot of space!) and bring to boil. Set in the dumblings, then reduce the heat to low, cover with a tight fitting lid and cook gently for 10-15 minutes. Turn dumblings after 10 minutes.

Lift the dumblings out and prick in some holes with a tooth pick.

For the topping mix poppy seeds and powdered sugar. Spread over the dumplings. Serve with vanilla sauce or melted butter.

Tip: Use room temperatured ingredients for best results. This is an important detail when you make a yeast dough. I would really recommend trying the dumblings with wheat flour too (if you can!) because they are so much softer!

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