Rohrnudeln à la Mama

Ingredients for 8 servings:

• 500 g flour
• 20 g yeast, fresh or 1 sachet of dry yeast
• ¼ liter of milk
• 75 g sugar
• 1 pinch of salt
• 100 g butter
• ¼ liter of milk
• 25 g sugar
• 40 g butter
• 1 packet of vanilla sugar, approx.
• some fat for the mold
• 1 jar sour cherries
• 1 packet of pudding powder (vanilla flavor)
• n. B. sugar
• 1 package dessert sauce (vanilla flavor)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

This is how my mother always made Rohrnudeln

Knead the flour, yeast, milk, sugar, salt, and butter with your hands until you have a smooth, non-sticky dough. Yeast dough needs the warmth of your hands to become pliable. If the dough is still too moist (i.e., still quite sticky) after kneading for a while, you can add a little more flour. Form the finished dough (it doesn’t need to rise first!) into balls and place them in a greased baking dish (the dough will yield about 8-9 balls). Cover the dough with a clean towel and let it rise for 10-20 minutes. Shortly before the end of the resting time, warm the remaining milk with the butter, sugar, and, if desired, vanilla sugar, until everything is well dissolved. Pour the mixture over the dumplings and bake at 175°C (fan oven, top/bottom heat: 200°C) for about 25-35 minutes, depending on the desired browning. Shortly before the end of the baking time, place the sour cherries in a saucepan, collect some of the juice in a cup, and mix the juice with the custard powder. Add sugar if desired. Heat the cherries, add the custard powder and juice mixture, and bring to a boil briefly. Serve the Rohrnudeln with the vanilla sauce and hot cherries.