{"id":3924,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-germknodel\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijski-germknodel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-germknodel\/","title":{"rendered":"Austrijski Germkn\u00f6del"},"content":{"rendered":"\n<style>\n#recipe-sr-germknoedel{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-germknoedel\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Desert <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Germkn\u00f6del<\/b> punjen pekmezom od \u0161ljiva <span class=\"gj-serif\">sa makom i vanila sosom<\/span><\/h2>\n<p class=\"gj-sub\">Vazdu\u0161asto kvasno testo zatvara jezgro gustog pekmeza od \u0161ljiva, zatim se kuva na pari i preliva vanila sosom, mlevenim makom i \u0161e\u0107erom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Desert<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>2 sata 5 min<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 knedli<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 650 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Germknodel-2.webp\" alt=\"Germkn\u00f6del sa vidljivim punjenjem od \u0161ljiva, prelivom od vanile i makom u \u0161irokom tanjiru\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje veliku parenu knedlu, tamno jezgro od \u0161ljiva i topli vanila sos posut makom.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Germkn\u00f6del recept za veliku knedlu sa toplim jezgrom<\/h2><\/div>\n<div class=\"gj-intro\"><p>Germkn\u00f6del je velika kvasna knedla iz austrijskog i \u0161ireg alpskog kulinarskog prostora. Za razliku od manjih kuvanih knedli, ona se oblikuje kao pojedina\u010dna porcija, puni gustim pekmezom od \u0161ljiva i kuva na pari dok ne postane laka, meka i pravilno zaobljena. Na skijali\u0161tima i u planinskim gostionicama \u010desto sti\u017ee kao sladak glavni obrok, dok je u ku\u0107noj trpezi desert za hladnije dane. Njena veli\u010dina nije samo vizuelna osobina. Deblje testo \u0161titi punjenje tokom kuvanja, a ujedno tra\u017ei dovoljno dugo dizanje da sredina ne ostane zbijena. Ovaj Germkn\u00f6del recept raspore\u0111uje fermentaciju, punjenje i paru tako da jedna velika knedla ostane laka.<\/p><p class=\"gj-pull\">Spoj punjene knedle ostaje ispod, a vi\u0161ak pare izlazi \u010dim se kuvanje zavr\u0161i.<\/p><p>Fotografije prikazuju jednu veliku belu knedlu u plitkom tanjiru sa \u017eutim vanila sosom. Prednji deo je ise\u010den, pa se vidi tamno, sjajno punjenje od \u0161ljiva, dok vrh prekriva obilna me\u0161avina sitno mlevenog maka i \u0161e\u0107era. Povr\u0161ina testa je glatka i blago vla\u017ena, bez pe\u010dene korice, \u0161to odgovara kuvanju na pari. Taj izgled ne mo\u017ee da se postigne u klju\u010daloj vodi: voda bi opteretila povr\u0161inu i pove\u0107ala rizik od otvaranja spoja. Para ne\u017eno prenosi toplotu i dopu\u0161ta testu da se \u0161iri.<\/p><p>Testo mora biti mekano, ali sposobno da zadr\u017ei oblik. Previ\u0161e bra\u0161na daje te\u0161ku i suvu knedlu; premalo stvara lepljivu masu koja se te\u0161ko zatvara. Ovaj odnos bra\u0161na, mleka, jajeta i putera daje testo koje se nakon desetak minuta me\u0161enja odvaja od posude, dok i dalje ostaje podatno. Kvasac se pokre\u0107e u mlakom mleku, ne vru\u0107em. Temperatura iznad prijatno tople mo\u017ee oslabiti fermentaciju, a hladno mleko produ\u017eava dizanje. Prvo dizanje traje oko pedeset minuta, zatim oblikovane knedle odmaraju jo\u0161 dvadeset.<\/p><p>Punjenje zahteva \u010dvrst pekmez od \u0161ljiva, austrijski Powidl ili dobro ukuvan doma\u0107i pekmez bez komada koji probijaju testo. Po jedna puna ka\u0161ika stavlja se u sredi\u0161te, a rubovi se skupljaju i \u010dvrsto spajaju. Spoj ostaje okrenut nadole tokom drugog dizanja i kuvanja. Knedle ne smeju dodirivati jedna drugu u posudi, po\u0161to se znatno uve\u0107avaju. Posle kuvanja odmah se probodu tankim drvenim \u0161tapi\u0107em ili kratko zare\u017eu; izlazak vi\u0161ka pare spre\u010dava da se povr\u0161ina uru\u0161i dok se hladi.<\/p><p>Vanila sos u ovom receptu kuva se od mleka, slatke pavlake, \u017eumanaca, \u0161e\u0107era i vanile. Temperatura mora ostati ispod klju\u010danja, da se \u017eumanca ne zgru\u0161aju. Sos je gotov kada tanko oblo\u017ei pole\u0111inu ka\u0161ike. Mak se melje neposredno pre serviranja i me\u0161a sa \u0161e\u0107erom u prahu, pa ostaje mirisan i ne postaje u\u017eegao. Svaka knedla se slu\u017ei odmah, u toplom sosu. Hla\u0111enjem kvasno testo brzo gubi lako\u0107u, zato je raspored kuvanja va\u017eniji od dekoracije.<\/p><p>Kuvanje na pari zahteva raspored koji po\u0161tuje zapreminu posude. Jedna velika knedla mo\u017ee gotovo udvostru\u010diti pre\u010dnik, pa kuvanje u dve ture \u010desto daje bolji rezultat od prepunjenog umetka. Prva tura ostaje kratko na toplom, lagano premazana puterom, dok se druga dovr\u0161ava. Vanila sos se dr\u017ei u posudi iznad mlake vode i povremeno me\u0161a; direktna jaka vatra ga brzo pregreva. Kada se sve pripremi unapred, poslednjih dvadeset pet minuta pripada samo pari i serviranju, \u0161to je va\u017enije od poku\u0161aja da se gotove knedle dugo odr\u017eavaju toplim.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Dizanje, punjenje i para \u2014 \u010detiri prekretnice<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Kvasac se aktivira u mlakom mleku, a testo se mesi do glatko\u0107e.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:50<\/b><span>Udvostru\u010deno testo se deli, puni gustim pekmezom i zatvara.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:10<\/b><span>Oblikovane knedle rastu jo\u0161 dvadeset minuta pod krpom.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:35<\/b><span>Kuvaju se na pari 20\u201325 minuta, zatim odmah serviraju sa sosom.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Germkn\u00f6del se pravi od mekog kvasnog testa sa mlekom, jajetom i puterom. Posle prvog dizanja testo se deli na \u0161est delova, puni gustim pekmezom od \u0161ljiva i zatvara sa spojem nadole. Knedle ponovo rastu, zatim se kuvaju na pari dok ne postanu lake i potpuno skuvane u sredini. Topao vanila sos kuva se odvojeno na blagoj temperaturi, bez klju\u010danja. Gotove knedle se odmah probodu da para iza\u0111e, zatim se preliju sosom i pospu mlevenim makom sa \u0161e\u0107erom.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za kvasno testo i punjenje<\/h3><ul><li><b>500 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>plus malo za oblikovanje<\/em><\/li><li><b>250 ml punomasnog mleka<\/b> \u2014 <em>mlakog, oko 35 \u00b0C<\/em><\/li><li><b>7 g suvog kvasca<\/b> \u2014 <em>ili 21 g sve\u017eeg<\/em><\/li><li><b>50 g \u0161e\u0107era<\/b> \u2014 <em>za testo<\/em><\/li><li><b>60 g putera<\/b> \u2014 <em>otopljenog i prohla\u0111enog<\/em><\/li><li><b>1 jaje<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>5 g soli<\/b> \u2014 <em>za ravnote\u017eu ukusa<\/em><\/li><li><b>180 g gustog pekmeza od \u0161ljiva<\/b> \u2014 <em>po 30 g za svaku knedlu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za vanila sos<\/h3><ul><li><b>400 ml punomasnog mleka<\/b> \u2014 <em>za sos<\/em><\/li><li><b>200 ml slatke pavlake<\/b> \u2014 <em>sa najmanje 30% masti<\/em><\/li><li><b>4 \u017eumanca<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>60 g \u0161e\u0107era<\/b> \u2014 <em>za sos<\/em><\/li><li><b>1 ka\u0161i\u010dica ekstrakta vanile<\/b> \u2014 <em>ili semenke pola mahune<\/em><\/li><\/ul><\/div><div class=\"gj-ing-group\"><h3>Za zavr\u0161etak<\/h3><ul><li><b>80 g mlevenog maka<\/b> \u2014 <em>sve\u017ee samlevenog<\/em><\/li><li><b>50 g \u0161e\u0107era u prahu<\/b> \u2014 <em>pome\u0161anog sa makom<\/em><\/li><li><b>20 g otopljenog putera<\/b> \u2014 <em>za prelivanje knedli<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Recept sadr\u017ei gluten, mleko i jaja. Pekmez mora biti gust; redak nadev izlazi kroz spoj. Biljni napici i margarin mogu da zamene mleko i puter, ali sos bez \u017eumanaca zahteva skrob i daje druga\u010diju teksturu.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Testo i oblikovanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pokrenite kvasac<\/p><p class=\"gj-step-x\">Pome\u0161ajte mlako mleko, kvasac i ka\u0161i\u010dicu od ukupnog \u0161e\u0107era. Ostavite 5\u20138 minuta, dok se na povr\u0161ini ne pojavi fina pena.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Umesite testo<\/p><p class=\"gj-step-x\">Dodajte bra\u0161no, ostatak \u0161e\u0107era, puter, jaje i so. Mesite 8\u201310 minuta, dok testo ne postane glatko, meko i elasti\u010dno, pa pokrijte i ostavite oko 50 minuta da udvostru\u010di zapreminu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite knedle<\/p><p class=\"gj-step-x\">Podelite testo na \u0161est jednakih delova. Svaki spljo\u0161tite, stavite 30 g pekmeza u sredinu, skupite rubove i pa\u017eljivo zatvorite. Polo\u017eite spojem nadole.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ostavite drugo dizanje<\/p><p class=\"gj-step-x\">Rasporedite knedle na komade papira za pe\u010denje, pokrijte i ostavite 20 minuta. Treba da postanu vidno lak\u0161e i blago naduvene.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Kuvanje na pari<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite paru<\/p><p class=\"gj-step-x\">U \u0161irokom loncu zagrejte 3\u20134 cm vode do tihog klju\u010danja. Umetak za paru prema\u017eite tankim slojem putera i ostavite dovoljno prostora izme\u0111u knedli.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte knedle<\/p><p class=\"gj-step-x\">Kuvajte poklopljeno 20\u201325 minuta bez podizanja poklopca prvih 18 minuta. Sredina treba da dostigne najmanje 90 \u00b0C, a testo da bude suvo i vazdu\u0161asto kada se prese\u010de.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Otpustite paru<\/p><p class=\"gj-step-x\">Gotove knedle odmah probodite tankim \u0161tapi\u0107em na dva mesta ili napravite mali rez. Prema\u017eite ih otopljenim puterom.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Vanila sos i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte vanila sos<\/p><p class=\"gj-step-x\">Zagrejte mleko, pavlaku i vanilu gotovo do klju\u010danja. Umutite \u017eumanca sa \u0161e\u0107erom, postepeno dodajte toplu te\u010dnost, zatim vratite na slabu vatru i me\u0161ajte do 82\u201384 \u00b0C, dok sos ne oblo\u017ei ka\u0161iku.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poslu\u017eite<\/p><p class=\"gj-step-x\">Sipajte topao sos u tanjire, polo\u017eite po jednu knedlu i obilno pospite me\u0161avinom maka i \u0161e\u0107era. Servirajte bez \u010dekanja.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Jedna knedla je puna desertna porcija, a u planinskom obroku mo\u017ee biti i slatko glavno jelo. Sos ide ispod i oko knedle, dok mak ostaje na vrhu. Dodatni pekmez nije potreban kada je punjenje pravilno raspore\u0111eno.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Najbolje su neposredno posle kuvanja. Nezavr\u0161ene, oblikovane knedle mogu da stoje u fri\u017eideru do osam sati pre drugog dizanja. Kuvane se \u010duvaju najvi\u0161e jedan dan i podgrevaju na pari 6\u20138 minuta do vrele sredine. Vanila sos se hladi brzo, \u010duva do dva dana i zagreva na slaboj vatri bez klju\u010danja.<\/p><h3>Varijacije i zamene<\/h3><p>Pekmez od \u0161ljiva mo\u017ee da se za\u010dini prstohvatom cimeta. Umesto vanila sosa koristi se otopljeni puter, \u0161to je \u010desta jednostavnija postavka. Mak mo\u017ee da se zameni pr\u017eenim mlevenim orasima kod osoba koje ga ne koriste. Manje knedle se dele na osam delova i kuvaju 15\u201318 minuta.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Pekmez se hladi pre punjenja, pa lak\u0161e ostaje u centru. Poklopac se ne podi\u017ee prerano jer pad temperature spu\u0161ta testo. Sos se sklanja sa vatre \u010dim dostigne gustinu; nastavak kuvanja pretvara ga u kajganu.<\/p><h3>Potrebna oprema<\/h3><p>Mikser sa kukom olak\u0161ava me\u0161enje, ali nije nu\u017ean. Najva\u017eniji su \u0161irok lonac sa \u010dvrstim poklopcem, umetak za paru, kuhinjska vaga i termometar za sos i sredinu knedle.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 650 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 105 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 310 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> gluten, mleko i jaja; mak kod osoba sa individualnom preosetljivo\u0161\u0107u. Vrednosti su okvirna procena po 1 knedla sa sosom, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Meka spolja\u0161njost i tamno jezgro uspevaju samo kada testo dobije vreme i prostor.<\/p><p>Germkn\u00f6del spaja pekarsku disciplinu sa blagim kuvanjem na pari. Ta\u010dna koli\u010dina punjenja, dobro zatvoren spoj i neposredno serviranje daju veliku knedlu koja ostaje laka, dok topli sos i mak zavr\u0161avaju ukus bez potrebe za dodatnim ukrasima.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-germknoedel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Germkn\u00f6del punjen pekmezom od \u0161ljiva sa makom i vanila sosom\",\n  \"description\": \"Velika austrijska kvasna knedla kuvana na pari, punjena gustim pekmezom od \u0161ljiva i poslu\u017eena u toplom vanila sosu sa makom i \u0161e\u0107erom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Germknodel-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Germknodel-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Germknodel-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Desert\",\n  \"cookingMethod\": \"Kuvanje na pari\",\n  \"keywords\": \"Germkn\u00f6del recept, kvasne knedle na pari, knedla sa pekmezom od \u0161ljiva, Germkn\u00f6del sa makom\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT2H5M\",\n  \"recipeYield\": \"6 knedli\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"650 kcal\",\n    \"carbohydrateContent\": \"105 g\",\n    \"proteinContent\": \"14 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"310 mg\",\n    \"servingSize\": \"1 knedla sa sosom\"\n  },\n  \"recipeIngredient\": [\n    \"500 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"250 ml punomasnog mleka\",\n    \"7 g suvog kvasca\",\n    \"50 g \u0161e\u0107era\",\n    \"60 g putera\",\n    \"1 jaje\",\n    \"5 g soli\",\n    \"180 g gustog pekmeza od \u0161ljiva\",\n    \"400 ml punomasnog mleka\",\n    \"200 ml slatke pavlake\",\n    \"4 \u017eumanca\",\n    \"60 g \u0161e\u0107era\",\n    \"1 ka\u0161i\u010dica ekstrakta vanile\",\n    \"80 g mlevenog maka\",\n    \"50 g \u0161e\u0107era u prahu\",\n    \"20 g otopljenog putera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i oblikovanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pokrenite kvasac\",\n          \"text\": \"Pome\u0161ajte mlako mleko, kvasac i ka\u0161i\u010dicu od ukupnog \u0161e\u0107era. 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