John Myers
Ingredients for 1 servings:
- 500 g flour
- 30 g fresh yeast
- 250 ml milk, lukewarm
- 1 pinch of salt
- 75 g sugar
- 75 g butter, soft
- 2 eggs
- 1 lemon(s), untreated, grated peel
- Apricot jam
- 100 g butter
- lots of cinnamon sugar
- Butter, for the mold
- Flour , for the work surface
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
according to a recipe from my grandmother
Put the flour in a bowl and make a well in the center. Crumble in the yeast and mix with a little sugar and a splash of lukewarm milk. (“Ein Dampfl machen” (making a steam), that’s what we call it.) Cover the bowl tightly and keep the steam warm for 20 minutes. Then add the remaining milk, salt, sugar, butter, eggs, and the grated lemon zest and mix everything into a smooth, bubble-free dough. The dough is ready when it pulls away from the sides of the bowl. Cover the bowl again and let the dough rise again. Meanwhile, melt 100g butter in a saucepan. Put the cinnamon sugar in a bowl. Brush the roasting tin thoroughly with melted butter, including the edges. Preheat the oven to 200°C (top/bottom heat). Divide the risen yeast dough into 8-10 portions on a well-floured board. With floured hands, form each portion into a dumpling, make a hollow in the middle, add 1 teaspoon of apricot jam, and reseal tightly. Brush each dumpling well with melted butter on all sides, then roll in cinnamon sugar and place in the baking dish. The Rohrnudeln should be tightly packed together. Cover tightly and let rise again. Place the baking dish in the oven and bake for 30-40 minutes. Remove from the oven after 15 minutes and brush with melted butter again, then repeat the process after another 15 minutes. The finished Rohrnudeln should be a nice golden brown. Vanilla sauce goes very well with the Rohrnudeln. They also taste good cold, and if you want a more substantial meal, cut them open and spread them with butter and jam.
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