Fustini's Oils and Vinegars
Peach Bourbon Germknoedel

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Peach Bourbon Germknoedel


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Peach Bourbon Germknoedel

Submitted by Corporate Chef Andy Stewart


  • 1 package active dry yeast
  • 3 3/4 cup flour
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon Fustini's Peach Bourbon Jam
  • pinch salt
  • 1 egg
  • 4 tablespoons soft butter
  • 1 tablespoon Fustini's Meyer Lemon olive oil
  • 1 cup warm milk
  • 3 tablespoon butter, melted
  • 1 teaspoon poppy seeds
  • 1 tablespoon Bakers sugar


Step 1. 

Place all ingredients into a stand mixer fitted with dough hook and process until dough comes together.  Knead until soft and elastic then cover and let rise in a warm place until doubled in volume.  Pinch a small amount of dough and flatten in your hand.  Place a small amount of fill inside and form the dough around it.  Pinch to seal then roll to make a ball.  Repeat until all are made.  Let rest 20 minutes.  Steam for 20 minutes or until fully cooked. After Germknoedel comes out of the steamer, brush with melted butter and sprinkle with poppy seeds and sugar and serve.

Step 2.  Filling

Mix all together and set aside.

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