Step into the enchanting world of Austrian cuisine, where tradition meets taste in a delightful dance of flavors. Among the many culinary treasures that grace the tables of Austria, Marillenknödel stands out as a sweet symphony that captivates the senses. Translating to "apricot dumplings" in English, Marillenknödel is a cherished dessert that seamlessly blends the succulence of ripe apricots with the comforting embrace of soft dumplings. Join us on a culinary journey as we explore the magic behind this beloved Austrian treat, celebrating the harmony of simplicity and indulgence that defines the artistry of Marillenknödel.
Here's a traditional recipe for Austrian Marillenknödel:
Ingredients:
For the Dough:
- 2 cups (250g) all-purpose flour
-1 large egg
-A pinch of salt
-3 tablespoons unsalted butter, melted
-About 1/2 cup lukewarm milk
-For the Filling:
-10-12 ripe apricots
-10-12 sugar cubes
For Coating:
-1 cup breadcrumbs
-3 tablespoons unsalted butter, melted
-2 tablespoons powdered sugar (for dusting)
Instructions:
Prepare the Dough:
1- In a large mixing bowl, combine the flour, egg, a pinch of salt, and melted butter.
2- Gradually add the lukewarm milk while stirring until a soft, pliable dough forms.
3- Knead the dough on a floured surface until it becomes smooth. Let it rest for about 30 minutes, covered.
Prepare the Apricots:
1- Wash and dry the apricots. Cut them in half, and remove the pits.
2- Place a sugar cube in the center of each apricot half.
3- Assemble the Marillenknödel:
4- Divide the dough into 10-12 equal portions.
5- Flatten each dough portion into a circle and wrap it around an apricot half, ensuring the apricot is completely enclosed. Seal the edges well.
Cook the Marillenknödel:
1- Bring a large pot of salted water to a gentle boil.
2- Carefully place the Marillenknödel into the boiling water and simmer for about 15-20 minutes or until they float to the surface. Be gentle to avoid them breaking apart.
3- Prepare the Coating:
4- In a separate pan, melt butter and add the breadcrumbs. Toast the breadcrumbs until they turn golden brown.
Coat the Marillenknödel:
1- Roll each boiled Marillenknödel in the toasted breadcrumb mixture until well-coated.
Serve:
1- Arrange the Marillenknödel on a serving plate, dust with powdered sugar, and serve warm.
Enjoy the delightful taste of Austrian Marillenknödel, where the tender dumpling meets the luscious surprise of apricot sweetness. This dessert is often enjoyed with a dollop of vanilla sauce or a sprinkle of cinnamon. Guten Appetit!
Nutritional Values:
Nutritional values can vary based on specific brands and variations in ingredient sizes, so these values are approximate and may serve as a general guide. Please check product labels for precise nutritional information:
For the Dough:
1. 2 cups (250g) all-purpose flour:
- Calories: Approximately 900 kcal
- Carbohydrates: Around 190 grams
- Protein: About 25 grams
- Fat: Around 3 grams
- Sodium: Negligible
- Cholesterol: 0 mg
- Vitamins and Minerals: Contains iron, thiamine, riboflavin, and niacin
Benefits: Provides energy from carbohydrates and contains essential vitamins for metabolism.
2. 1 large egg:
- Calories: Approximately 70 kcal
- Carbohydrates: Less than 1 gram
- Protein: About 6 grams
- Fat: Around 5 grams
- Sodium: Around 70 mg
- Cholesterol: About 185 mg
- Vitamins and Minerals: Contains vitamin A, D, E, K, B12, riboflavin, and folate
-Benefits : Rich in protein, vitamins, and minerals, essential for various bodily functions.
3. A pinch of salt:
- Calories: 0 kcal
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: Varies based on amount added (minimal in a pinch)
- Cholesterol: 0 mg
- Vitamins and Minerals: No significant nutritional value
4. 3 tablespoons unsalted butter, melted:
- Calories: Approximately 360 kcal
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: Around 39 grams
- Sodium: Negligible
- Cholesterol: About 90 mg
- Vitamins and Minerals: Contains vitamin A and D
Benefits: Source of fat for energy, adds richness to the dough.
5. About 1/2 cup lukewarm milk:
- Calories: Approximately 40 kcal
- Carbohydrates: Around 3 grams
- Protein: About 2 grams
- Fat: Around 2 grams
- Sodium: Around 25 mg
- Cholesterol: About 10 mg
- Vitamins and Minerals: Contains calcium, vitamin D, and riboflavin
Benefits: Provides moisture and richness to the dough, source of calcium and vitamins.
For the Filling:
1. 10-12 ripe apricots:
- Calories: Approximately 120-150 kcal (varies based on size)
- Carbohydrates: Around 30 grams
- Protein: About 2 grams
- Fat: Less than 1 gram
- Sodium: Negligible
- Cholesterol: 0 mg
- Vitamins and Minerals: Rich in vitamin A, C, E, potassium, and fiber
Benefits: High in antioxidants, fiber, and vitamins, supports digestive health.
2. 10-12 sugar cubes:
- Calories: Approximately 40-50 kcal (varies based on size)
- Carbohydrates: Around 10-12 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins and Minerals: No significant nutritional value
Benefits: Adds sweetness to the filling.
For Coating:
1. 1 cup breadcrumbs:
- Calories: Approximately 400 kcal
- Carbohydrates: Around 80 grams
- Protein: About 12 grams
- Fat: Around 4 grams
- Sodium: Around 800 mg (varies based on brand)
- Cholesterol: 0 mg
- Vitamins and Minerals: Contains iron, calcium, and fiber
Benefits: Adds texture and crunch to the coating.
2. 3 tablespoons unsalted butter, melted:
- Calories: Approximately 360 kcal
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: Around 39 grams
- Sodium: Negligible
- Cholesterol: About 90 mg
- Vitamins and Minerals: Contains vitamin A and D
Benefits: Source of fat for the coating.
3. 2 tablespoons powdered sugar (for dusting):
- Calories: Approximately 60 kcal
- Carbohydrates: Around 15 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins and Minerals: No significant nutritional value
Benefits: Adds sweetness and a decorative touch to the finished dish.
These nutritional values are approximate and may vary based on specific brands, sizes, and preparation methods.
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