Rohrnudeln with cherries

Ingredients for 1 servings:

• 600 g wheat flour type 405
• 1 tsp, leveled salt
• ¼ liter of milk, lukewarm, just under
• 30 g fresh yeast
• 1 egg(s)
• 1 egg yolk
• 50 g sugar
• 1 pt. Bourbon vanilla sugar
• 60 g butter, soft
• ½ lemon(s), zest, grated, or finesse
• 50 g butter, liquid, for spreading
• Sugar for sprinkling
• 250 g sweet cherries, fresh, pitted

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 grandma’s home recipe

Sift flour into a mixing bowl, make a well in the center, add the crumbled yeast and 1 teaspoon of sugar, pour over a little lukewarm milk, and mix with some of the flour to form a runny starter dough. Cover the starter dough and let it rise in a warm place for about 20 minutes. Gradually add the remaining milk, warmed (still melted) butter, sugar, vanilla sugar, egg, egg yolk, and lemon zest. Knead vigorously with the dough hook of a stand mixer until the dough bubbles and pulls away from the bowl. Dust a large Tupperware bowl with a little flour, form the dough into a ball, and place it on top. Place the bowl, lid on, in a warm water bath. Let it rise until it has doubled in size and the bowl pops open with a pop. Remove the risen dough from the bowl, shape it into a log on a floured baking surface with floured hands, and use a dough scraper to cut off 12-16 equal pieces. Flatten each one slightly with your hand. Place 4-5 pitted sweet cherries in the center of each piece of dough and shape into a dumpling. Place them all next to each other in a well-greased baking pan, brush with the remaining melted butter, then cover and let rise again at room temperature until the noodles have noticeably increased in size. Bake the Rohrnudeln in a preheated oven at 180°C (top/bottom heat) for about 35-40 minutes on the middle rack until golden brown. Turn out onto a wire rack and immediately sprinkle with sugar. Allow to cool slightly and then separate. Serve with the fat-sugar side facing up. Vanilla sauce also goes very well with this.