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Zwetschgenknödel Recipe


  • 250g plain flour
  • 20g yeast
  • 125ml milk
  • 6 tablespoons sugar
  • 80g butter
  • 1 teaspoon grated lemon zest (unwaxed)
  • 1 egg
  • salt
  • 12 plums
  • 12 sugar cubes
  • 100g fine breadcrumbs

Mix together the flour, warmed milk, 1 tbsp sugar, 40g butter,lemon zest, egg and pinch of salt in a bowl, cover and leave in a warm place for 30 minutes. Wash, dry and open up the plums, removing the stone. Place a sugar cube in each plum and close over again. Knead the dough and form a roll. Cut into approx. 12x 3cm slices . Press a well into the centre of each dough circle and place a plum into centre and close the dough around the plum to seal. Cook the dumplings very gently in boiling water, when they rise to the surface remove from the water with a slotted spoon and let the water drain off. Melt the remaining butter in a frying pan and gently cook the breadcrumbs to a golden colour, add the dumplings and swirl in the breadcrumbs and butter, remove and serve. A vanilla sauce accompanies this dish.