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Author Notes: 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
Makes 8 buns
- 250 grams all-purpose flour
- 16 grams fresh yeast
- 100-150 milliliters milk, lukewarm
- 1 egg
- 30 grams sugar
- 35 grams melted butter, lukewarm
- butter for greasing the baking tin + some melted butter for brushing the buns
- 1 pinch salt
- 4-5 plums, depending on size halved or quartered
- 8 pieces cube sugar
- 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).