Bavarian Rohrnudeln with sugar crust

Ingredients for 4 servings:

• 500 g wheat flour
• 250 g cream
• 2 m.-sized eggs
• 80 g sugar
• 1 pinch of salt
• 1 tsp, levelled lemon zest, grated from one unwaxed lemon
• 1 cube of yeast
• 2 tbsp butter, for the mold
• 2 tbsp sugar, for the mold
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Grandma’s recipe

This recipe requires patience and patience to succeed. Melt the butter in a (preferably enameled) pan and gently caramelize the 2 tablespoons of sugar in it, either on the stovetop or using a crème brûlée torch. Let cool. Put the flour in a bowl. Gently warm the cream, make a well in the flour, pour in some of the cream, add the crumbled yeast, and a teaspoon of sugar. Mix lightly, dust with a little flour, and let stand for 10-15 minutes. Briefly preheat the oven to 50 degrees Celsius (122 degrees Fahrenheit). Add the eggs, lemon zest, salt, cream, and sugar to the dough. Knead with a dough hook until the dough is completely smooth and pulls away from the bowl. This will take a few minutes. Add a little more flour or liquid if necessary. Turn off the heat and let the bowl, covered, rise in the oven for about 30-45 minutes. Then divide the dough into about 12 pieces, gently form smooth balls in cupped hands, place loosely in the baking dish, and cover again to let rise for about 30 minutes; they should increase in size considerably. Bake in a preheated oven at about 175 degrees Celsius for about 25 minutes until golden brown. Dust with powdered sugar. Do not crush or cut the nuvolini, but gently lift them out of the baking dish and tear them apart with two forks. Serve with compote and/or vanilla sauce.