Red Currant Bakery

Make the Dough
In the bowl of a stand mixer, whisk the flour and sugar together.
Make a well in the center of the dry ingredients and pour in the yeast and warmed milk.
Stir the milk and yeast together, incorporating a little of the flour and sugar into the milk and yeast mixture.
Cover the bowl with a towel and set aside for ten minutes.
After the ten minutes have passed, give everything in the bowl a quick stir.
Add in the remaining dough ingredients and knead on medium low speed with the dough hook attachment.
Knead the dough for 10-15 minutes until it is smooth and the sides of the bowl are clean.
Place the dough into a lightly greased bowl and cover it with plastic wrap or a damp towel.
Set somewhere warm for 30- 45 minutes until the dough has doubled in size.

Shape
Once the dough has doubled in size briefly knead it by hand or with the mixer to knock any air out.
Divide the dough into 6 equal portions.
Working with one portion of dough at a time, flatten the portion of dough into a disk that is approximately 4"-5" in diameter.
Leave the center of the portion thicker and flatten the edges fully.
Place 1-2 tablespoons of plum butter in the center of the disk and then bring two opposite sides of dough together over the jam and pinch together.
Then bring the remaining dough together into the center to seal the jam into the dumpling.
Place the dumpling seam side down.
Shape your hand into a claw shape over the knödel and roll the dough around with the seam side down to help seal the bottom shut.
Place the shaped knödel on a well floured baking sheet. Shape the remaining portions of dough.
Cover the knödel on the baking sheet with a towel and set aside for 30 minutes.

Steam the Germknödel
Set up a steamer pot and line the steamer with a thin kitchen towel or cheesecloth.
If you don't have a steamer, add an 1" of water into a pot and place a sieve over top, lined with a cheesecloth. Bring the water to a slight simmer.
Once the water is steaming, place one or two of the proofed germknödel in the steamer depending on the size. Be aware that they will grow to at least twice the size so be sure to leave enough space in the steamer.
Cover with a lid and leave to steam for 15 minutes.
While they finish cooking, grind the poppyseeds and mix with the powdered sugar.
Melt the butter to pour over the knödel.
Once they are finished cooking, use a spoon and your hands to *carefully remove the knödel. Place one onto each plate/bowl.
Repeat the cooking steps, until all of the knödel are cooked.