Rohrnudeln is a traditional sweet dish from Germany. Before baking the small buns side by side in the oven each one is filled with half a plum and a piece of sugar. After baking for about half an hour the buns are sprinkled with icing sugar. They should be eaten still warm. —Christine
melted butter, lukewarm
butter for greasing the baking tin + some melted butter for brushing the buns
Sift flour into a bowl and make a well in the center. Stir the yeast with 2 tbsp. of warm milk until it has dissolved, pour into the well, sprinkle with a little flour from the edges and let sit for 10-15 minutes.
Add remaining ingredients (except plums and cube sugar) and knead to a smooth dough. Cover the bowl and let the dough sit for 1-2 hours at a warm place until doubled in size. Afterwards knead and let sit again for a few minutes to let the dough relax.
Divide dough into 8 equal pieces, shape into small balls and flatten. Place 2 halved or quartered plums and a piece of cube sugar between them on the flat dough and fold like a little package. Place the buns side by side with the folded sides facing downward into a greased and sugared oven dish. Let them sit one last time for 30 minutes.
Preheat oven to 180 degrees Celsius. Brush the buns with melted butter and bake for 25-30 minutes until the surface is slightly browned. Sprinkle with icing sugar and serve immediately (with vanilla sauce or enjoy them as they are).