Cinnamon noodles – oven knepp

Ingredients for 4 servings:

• 725 g flour
• 2 packets of dry yeast
• 1 pack of lemon peel flavoring
• 1 pinch of salt
• 100 g butter
• 80 g sugar
• 350 ml milk
• butter
• Sugar
• Cinnamon powder

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

Palatinate specialty, guaranteed to work

Mix the flour, yeast, lemon zest, and salt with a spoon until smooth. Then, in a small saucepan, heat the butter and sugar, stirring constantly, until the butter has melted. Add the milk, heat briefly again, and test with your finger to see if the liquid is lukewarm so the yeast can work optimally. Combine both and knead vigorously by hand. The dough should no longer stick to the sides of the bowl and should easily tear open when pressed; then it’s perfect. Remove the dough from the bowl, roll it into a long sausage, and tear off pieces about the size of an onion. Place these on a board, cover them with a tea towel, and let them rise for 30 minutes. Normally, you should have about 12-14 dough balls. These balls could then be used to make steamed dumplings. An equally delicious variation is the cinnamon noodle. In the Palatinate region, these are also called Backofeknepp (baked dumplings), as they are not made in a pan, but in the oven. Melt some butter in a small saucepan on the stovetop. Brush the dough pieces with it and roll them in the cinnamon-sugar mixture. Place them tightly together in a greased baking dish. Bake in a preheated oven at approximately 150°C (300°F) until they have visibly grown and are crispy (about 25 minutes). In addition to soup as a starter, they can also be served with a vanilla sauce or wine sauce (made with dry Riesling or sweet Morio Muscat), or even with a fruit salad or pudding.