Bavarian cherry noodles

Ingredients for 4 servings:

• 550 g flour
• 3 tbsp sugar
• 2 eggs
• 250 ml milk
• 50 g margarine
• 1 pinch of salt
• ½ lemon(s), untreated, grated zest
• 1 cube of yeast
• 1 jar cherry(s), pitted
• 15 sugar cubes
• Flour , for the work surface
• 50 g butter
• 50 g sugar
• some milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

old family recipe

Put the flour in a bowl. Make a well in the center. Heat the milk to lukewarm. Crumble the yeast and mix it into the well with 3 tablespoons of milk and a little flour from the edge until dissolved. Cover the starter dough and let it rest at room temperature for about 15 minutes, until it has visibly risen. Then mix the starter dough with all the flour, margarine, sugar, milk, eggs, salt, and lemon zest and knead until the dough bubbles and pulls away from the sides of the bowl. Depending on the type of flour, you may need to add more flour. Cover the dough and let it rise in a warm place for about 30-45 minutes, until it has doubled in size. Melt the butter and drain the cherries in a sieve. Dust a work surface with flour, knead the dough again, and divide it into about 15-18 equal pieces. Fill each piece of dough with about five cherries and a sugar cube, then wrap in dough. Then shape the pasta into balls, roll them in the melted butter, and place them in a large baking dish (this doesn’t need to be greased). Add the sugar to the remaining butter and enough milk to create a thick glaze. Brush this generously over the cherry pasta. Cover and let the cherry pasta rise for another 10 minutes. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Place the dish in the center of the oven and bake the cherry pasta for about 20 to 25 minutes until golden brown. The cherry pasta can be eaten hot or cold. Serve with vanilla sauce. Tip: The pasta is ideal for freezing. Variation: Replace the cherries with plums. Use one plum per plum pasta. If you don’t have sugar cubes on hand, simply use 1 teaspoon of sugar per pasta. If you like, you can replace the sugar cube with a piece of marzipan of the same size.