Yeast noodles with sauce

Ingredients for 6 servings:

• 1 kg flour
• 2 cubes of yeast
• 2 eggs
• 500 ml milk, lukewarm
• 2 tsp salt
• 1 handful of sugar
• some oil
• 150 g butter
• 3 tbsp, heaped flour
• 1 splash of vinegar of your choice, e.g., apple cider vinegar
• some salt
• some sugar
• some water
• 250 ml milk
• e.g. butter
• some water

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

For the dough, put the flour in a bowl and make a well in the center. Crumble the yeast cubes into the lukewarm milk, add the sugar, and mix with a whisk. Pour this milk-yeast mixture into the well and let it rest until the yeast has sprung up. Then add the salt to the edge of the bowl, the oil, and the eggs to the center, and mix everything towards the edges. Knead the yeast dough well for at least 5 minutes, then cover with a cloth and let it rise for about 20 minutes. Once it has increased in size, knead for another 5 minutes and let it rise for another 20 minutes. This will make the dough nice and fluffy. While the dough is resting, prepare the sauce. Melt the butter and whisk in the flour. Deglaze with the milk, stirring constantly, and mix until lump-free. Adjust the consistency of the sauce to taste, adding a little water if necessary. Then add a good splash of apple cider vinegar (or another kind), a little salt, and a little sugar. The sauce should taste like a slightly sweetened, mild vinegar. For the yeast noodles, fill a roasting pan with a glass lid with about 5 mm of water and add a pinch of salt and two tablespoons of butter. Set the stovetop to about level 3 until the water is warm and the butter melts. Form the dough into about 12 equal-sized balls and place them next to each other in the roasting pan (they can be close together). Add 2 tablespoons of butter to the balls, then put the lid on and turn the stovetop to full heat. Only remove the lid when the water has evaporated and the pan starts to sizzle. When it sizzle, remove the lid, spread a little more butter around the edges, and lift the risen balls with a spatula so the butter can run underneath. Be careful not to burn the crust; it should be and stay golden brown. Serve the finished “Hefnudla” with the sauce. It’s best to serve the crust out of the sauce, as it should crunch when eaten. Tip: If you don’t like this sauce, you can also serve it with vanilla sauce.