What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

If you’d like to stay up in the loop follow me on Instagram.

Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

Keep the screen of your device on

Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.

This is an easy and delicious recipe for a babka bread filled with fresh strawberries and coconut .The babka is made out of a brioche dough and I added saffron for a little decadents. You are welcome . The flavors are perfect for a warm summer Sunday afternoon but it’s also perfect for the holidays as a wonderful breakfast recipe or as a filled brioche bread served with butter as an afternoon treat.

If you’d like to serve it for breakfast please prepare it the evening before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Saffron brioche babka – The saffron isn’t a must but makes the taste definitely more complex.

As you may already discovered I already have a delicious blueberry babka recipe up on our blog but I so much love babka that I though I want to add another delicious filled sweet bread recipe. And I made that new babka extraordinary decadent just for you. I added saffron to the brioche dough and some flavorful cardamom to the filling (fresh strawberries and coconut). Best decision of my life. Please if you don’t have any saffron at home you can of course leave it out. Make the babka its delicious without the saffron of course too.

Sweet yeasty bread recipes made especially for the holidays – origin of the babka

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

Babka bread is a traditionally jewish sweet bread filled and twisted or braided. There are no specific informations about the dough. Only that it’s an enriched dough so it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or chocolate. The babka is usually toppedwith streusel. Jewish immigrants brought this dish, also known as Krantz Cake to New York where it became very popular at the beginning of 2010.

Brioche dough recipes are always lightly sweetened doughs. They almost contain as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

The important things about making this babka recipe.

• I always proof the yeast! My yeast needs to be dissolved in WARM (38°C) milk and 1 tbsp of sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is prooven when the liquid becomes foamy and bubbly.
• I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.

Almost Done! Promised.

• I let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• My babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
• After spreading the filling I roll the dough into a log and chill it for about 20 minutes in the fridge. It doesn’t get that messy when the filling is set.
• Don’t cut the log all the way through.
• Before I bake the babka it needs a second rising which will last almost as long as the first one.

I want to enjoy my time with my family to the fullest . Good food definitely goes hand in hand with these special moments on a Sunday morning. My deliciously filled babka is therefore the perfect breakfast recipe. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka. The saffron and added cardamom gives it that special complex flavor which makes it super addictive. Nobody can withstand it in my family.

Warm saffron hugs Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

I think you might be interested in these recipes too : “Blueberry vanilla Babka” or “Cinnamon Brioche Rolls with pumpkin pecan filling” .

Saffron brioche babka filled with fresh strawberries and coconut and cardamom

0 from 0 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

50

minutes

Calories

536

kcal

This is an easy and delicious recipe for a babka bread filled with fresh strawberries and coconut .The babka is made out of a brioche dough and I added saffron for a little decadents and cardamom for that suptle complex taste.

Cook Mode

Keep the screen of your device on

Ingredients

• brioche dough

• 60 g 60 white sugar

• 10 g 10 freash yeast or 4g instant yeast

• 120 ml 120 milk

• 60 g 60 butter

• 350 g 350 flour cake flour or all purpose

• 2 2 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• Strawberries and coconut filling

• 500 g 500 strawberries fresh

• 50 g 50 brown sugar

• 2 tbsp 2 balsamic vinegar

• 2 tbsp 2 flour

• 125 g 125 desicated coconut pan roasted until golden brown and smeels wonderfully

• 2 tsp 2 cardamom

• 100 g 100 brown sugar

• 100 ml 100 coconut milk

• 50 g 50 butter room temperature and soft

• 1/4 tsp 1/4 saffron threads

Directions

• Babka – brioche dough
• First mix warm milk (45-50 degree C) and saffron threads together and let it stand for 1 hour.Then dissolve 1 tbsp of the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter and the rest of the sugar with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.
• Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The shorter side of the dough should be facing you and should be as long as your loaf panThe dough should be about 1cm thick and 30×40 cm.
• Spread the coconut filling onto the dough but leave 2 cm free on the shorter side facing away from you.
• After that add the fresh strawberries on top.
• Start rolling up the dough starting from the short side facing you to the other short side.
• Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.
• Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole.
• Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.
• Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg wash
• ***Note if you let the Babka rest in the fridge overnight it needs to rest another hour in the morning at a warm place to come to room temperature before baking.
• Strawberry and Coconut filling
• Cut the strawberries into small pieces and mix together with the 50g of sugar, flour and balsamin vinegar.
• When you dry roast the dessicated coconut until golden brown turn off the heat take the pan from the cook top. 
• Add the coconut milk, cardamom, butter and brown sugar and mix everything together with an spatula. let it rest until cool. The filling should be spreadable otherwise add a little bit more coconut milk.
• Preheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.

Nutrition Facts

• Calories: 536kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 284mg
• Potassium: 302mg
• Fiber: 5g
• Sugar: 31g
• Vitamin A: 470IU
• Vitamin C: 37mg
• Calcium: 67mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Saffron Brioche Babka with strawberry coconut filling appeared first on Two Sisters Living Life.