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Traditional steamed buns “Germknödel”

Do you know steamed buns or as they are called in Germany “Germknödel”?

These fluffy sourdough buns are filled with jam and then steamed. Afterwards they are served slathered with butter and sprinkled with cocoa, poppy seeds or nuts. A great traditional food.


  • 500g flour
  • 20g fresh yeast
  • 1tsp sugar
  • 1tsp salt
  • 150ml oat milk
  • 20g melted butter
  • Ca. 50ml lukewarm water
  • Marmalade or nutella for filling


  • Crumble the yeast into a bowl, sprinkle over the sugar and stir together gently. Cover and leave to stand for 10mins until leaven forms.
  • Mix the flour with salt, add the milk, butter and sourdough starter and start kneading.
  • Add water as needed until a smooth, non-sticky dough forms. Leave the dough to knead for at least 10 min. Then cover with a wet cloth and leave to rise for 1/2 hour.
  • Form the dough into an oblong shape and divide it into equal sized pieces with a knife.
  • Then gently stretch each piece with your hand, place 1 tsp of filling (jam or nutella) in the centre and close the edges.
  • Then roll in your hands until the dumplings form a circular shape.
  • Cover the dough with a tea towel and leave to rise for a further 20-30 minutes.
  • Meanwhile, bring the water to the boil in a saucepan.
  • Place the dumplings on a steaming rack or in a sieve that has been rubbed with oil and let steam over the lowest heat in a covered pot (approx 10-15min) until the dough is three times their size.
  • Brush the finished dumplings with melted butter and sprinkle with cocoa, sugar or poppy seeds or grated nuts.

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