Cocoa tube noodles

Ingredients for 4 servings:

• 400 g flour
• ½ cube of yeast
• 60 g sugar
• 250 ml milk, warm
• 120 g butter
• 2 eggs
• 2 tbsp cocoa powder
• 8 plums, from the jar, or 8 tbsp plum jam
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Crumble the yeast, mix with a little sugar and 3 tablespoons of lukewarm milk. Cover and let rise for about 15 minutes. Melt 80g of butter. Whisk the eggs. Mix the flour, yeast mixture, cocoa, remaining sugar, salt, melted butter, and eggs. Gradually add enough lukewarm milk to form a medium-firm dough. It shouldn’t stick. Beat the dough until smooth and bubbling. Only then will the Rohrnudeln be nice and fluffy. Cover the dough and let rest for another 15 minutes. Place the plums in a sieve and drain. Melt the remaining butter. Divide the dough into 8 pieces. Flatten each piece, fill with a plum or 1 tablespoon of plum jam, and form into a dumpling. Toss the dumplings in the remaining melted butter, then place side by side in a casserole dish or similar. Cover and let rise for another 30 minutes. Preheat the electric oven to 175°C (350°F). Bake the noodles on the lowest rack for about 30 minutes. Then turn off the oven and let them rest for another 10 minutes. Dust thickly with powdered sugar and serve with vanilla sauce.