John Myers
Ingredients for 10 servings:
- 500 g flour
- 2 tbsp sugar
- 1 packet of yeast (dry yeast) or 1 cube of fresh yeast
- 300 ml milk, lukewarm
- 75 g butter
- 10 plums, apricots or 150 g raisins
- 10 sugar cubes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quick and easy and also LF30
Mix together flour, sugar, yeast, and milk to make a yeast dough. It should be firm enough that it doesn’t run, but not too firm either. Then let it rise for a good 30 minutes, until it has visibly increased in size. Note: I find the dough is right when I can lift it from the bowl into my hands and it can be kneaded without sticking. Melt the butter in a baking dish with high sides. Cut 10 equal pieces from the yeast dough and fill each one as desired. To do this, pit either the plums or apricots and replace the stones with a sugar cube. Place a plum or apricot into each piece of dough (a Rohrnudel) and cover them well with dough. Then roll them in the melted butter and place them side by side in the baking dish. Tip: If you like, you can sprinkle a little more sugar on top for an even crispier crust. Bake in a preheated oven at 180°C for about 30 minutes. Sprinkle with powdered sugar if desired. Note: If using raisins, you can knead them directly into the yeast dough.
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