I love the fact that my sweet Starter enables me to bake more or less spontaneously with a delicious preferment. And when my parents asked us this morning if we want to meet in the afternoon for a cup of coffee I decided to bake a family classic: Goldknödel (Golden Dumplings).
The recipe stems from the transsylvanian branch of the family and we all love it. My variant here contains less yeast, a preferment and cream instead of butter. This makes the crumb fluffy and enables me to proof the cake overnight if I want to. But today I choose the fast variant and proofed the cake at room temperature.
The cake is served uncut, and everyone can break a piece from it.