Germ Dumplings with Wine Foam

Helmut Gote makes the best of the culinary dilemma of the pre-spring season – the time when there are few decent fresh vegetables on the market: He recalls a recipe of Franconian monks and recommends Germknödel. They are made with fresh yeast and seasoned with finely chopped candied orange peel. If you don’t lift the lid too soon, you don’t have to worry that the tender treat – simmered in milk – will fall together. On the table, the steaming and fragrant “Lenten dish” comes with Riesling wine foam, garnished with a little cinnamon and sugar and toasted almond flakes.

To make the yeast dough, first pour the flour into a wide dough pan and form a bulge in the center. Crumble the fresh yeast into the hollow, sprinkle with sugar and pour the lukewarm milk over it, in which you have previously dissolved the butter. Stir all this together loosely, cover with a kitchen towel, and after 15 minutes at the latest the yeast should ferment. During this time you can chop the candied orange peel as finely as possible. Then beat the egg and form it into the dampfl, add the candied orange peel and a good pinch of salt. Best you a food processor knead everything together, because the dough is slightly sticky because of the sugar. Maybe you need a little more milk, in any case, the compact dough should also be elastic.

The must now go from scratch about half an hour under the kitchen towel, then knead S

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