Yeast dough that always works, here as Rohrnudeln or Fruit Guglhupf

Ingredients for 2 servings:

• 1 kg flour
• 6 tbsp sugar
• 125 g margarine
• 2 cubes of yeast, fresh
• 3 eggs
• 2 egg yolks
• 450 g milk, lukewarm
• some salt
• 200 g butter
• 100 g sugar
• 4 tbsp milk
• 100 g candied lemon
• 100 g candied orange peel
• 100 g raisins
• 1 tbsp Amaretto

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

also suitable for ducat noodles

Place the flour, sugar, and salt in a bowl, crumble in the yeast, and add the eggs, margarine, and lukewarm milk. Mix everything with a hand mixer for about 10 minutes until a smooth dough forms. Cover and let the dough rise in a warm place for at least 45 minutes. After rising, divide the dough into two parts. Make the first part into noodles: form 24 roughly equal-sized balls. Melt about 100g of butter or margarine in a small bowl, dip the noodles in it, and layer them in a casserole dish. Preheat the oven to 150°C with fan or 180°C without fan and bake the noodles for 20 minutes. In the meantime, melt 100g of butter and mix with 100g of sugar and 4 tablespoons of milk. After the first 10 minutes of baking, spread half of the butter and sugar mixture evenly over the pasta using a spoon or pastry brush and bake for another 10 minutes. Make the second batch into a fruit Bundt cake: Mix the candied lemon peel, candied orange peel, raisins, and Amaretto. Roll the dough into a large sheet, cover with the mixture, and roll it longways into a roulade. Place it in a greased Bundt cake pan. Bake for 10 minutes at the same temperature as above. Spread the rest of the butter and sugar mixture over the dough in the pan and bake for another 10-12 minutes. All batches freeze perfectly.