Cocoa-plum tube noodles

Ingredients for 8 servings:

• ½ cube of yeast
• 60 g sugar
• 250 ml milk, lukewarm
• 120 g butter
• 2 eggs
• 400 g flour
• 2 tbsp cocoa powder
• 1 pinch of salt
• 8 plums from the jar
• some powdered sugar
• some cinnamon powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Crumble the yeast, mix with a little sugar and 3 tablespoons of lukewarm milk, then cover and let rise for about 15 minutes. Melt 80g of butter in a saucepan. Whisk the eggs. Mix the flour, yeast mix, cocoa powder, remaining sugar, 1 pinch of salt, melted butter, and the beaten eggs. Then add enough lukewarm milk to form a medium-firm dough. Then beat the dough until it is silky smooth and bubbling. Cover and let the dough rest for another 15 minutes. Drain the plums into a sieve and let them drain well. Melt the remaining butter in a saucepan. Divide the dough into 8 pieces. Flatten each piece and fill with a plum, then shape into a dumpling. Toss the dumplings in the melted butter and place them side by side in a baking dish. Cover and let rise for 30 minutes. Preheat the oven to 160°C (fan oven). Bake the Rohrnudeln on the lowest rack in the oven for about 30 minutes. Then turn off the oven and let the Rohrnudeln rest for another 5 to 10 minutes. Then divide the Rohrnudeln onto plates and dust thickly with powdered sugar and a little cinnamon. Serve with vanilla sauce.