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Bavarian Rohrnudeln with Plums | Fluffy & Golden Brown
(0)
60 min
Under an hour
Knuspr-Küche
Traditionelle bayerische Rohrnudeln aus feinstem Hefeteig, gefüllt mit saftigen Zwetschgen und im Ofen in Butter und Milch herrlich saftig und fluffig gebacken. Ein herbstlicher Mehlspeisen-Klassiker, warm mit Puderzucker bestäubt serviert.
Preparation method
Prepare the yeast dough & let rise
Dissolve the fresh yeast with 1 tsp of the sugar in 200 ml of lukewarm whole milk and let it rest for approx. 10 minutes until small bubbles form on the surface.
Sift the wheat flour into a large mixing bowl and make a well in the center. Add the yeast milk, egg, 50 g of the sugar, vanilla sugar, a pinch of table salt, and 50 g of softened butter. Knead everything with the dough hooks of a mixer or by hand for at least 8–10 minutes into a smooth, supple dough that pulls away from the sides of the bowl. Cover the dough and let it rise in a warm place for about 50–60 minutes until doubled in volume.
Fill & shape the Rohrnudeln
Meanwhile, wash the plums, cut a slit lengthwise and remove the stones, taking care not to cut through the fruits completely. Place a pinch of sugar and cinnamon inside the opening of each plum and gently press them together.
Chef's tip
The dough loves warmth and rest: make sure all ingredients (especially milk, egg, and butter) are at room temperature. Milk that is too hot will destroy the yeast cultures.
For an even more intense fruit flavor, you can drizzle the plums with 1 tsp of plum schnapps (Zwetschgenwasser) or a little rum before filling.
Ingredients
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