Rohrnudeln with plum filling

Name: Rohrnudeln with plum filling
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 300 ml + 1 l + 1/4 l milk; 1 cube (42 g) fresh yeast; 600 g + some flour; 100 g + 10 level tablespoons of sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 100 g + some + 50 g soft butter; 2 packages Sauce powder vanilla; 18 petites prunes (500-600 g); 18 Almond kernels (without skin)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

300 ml + 1 l + 1/4 l milk
1 cube (42 g) fresh yeast
600 g + some flour
100 g + 10 level tablespoons of sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
100 g + some + 50 g soft butter
2 packages Sauce powder vanilla
18 petites prunes (500-600 g)
18 Almond kernels (without skin)

Directions

1
Warm 300 ml of milk lukewarm. Crumble yeast into it and dissolve it. Mix 600 g flour, 100 g sugar and 1 pinch of salt. Add yeast milk, egg and 100 g butter and work into a smooth dough using the dough hooks.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Take 10 tablespoons of 1 l milk and mix with sauce powder and 4 tablespoons of sugar. Boil up the rest of the milk, stir in the sauce powder and simmer for about 1 minute. Let sauce cool down, stirring from time to time.
4
Wash the plums, cut them in half and remove the stone. Fill each with an almond and close again.
5
Knead the dough onto some flour. Divide into 3 equal pieces, form each into a roll and cut into 6 slices each. Cover each slice with 1 plum and form into a ball with floured hands.
6
Place them side by side in a greased ovenproof dish. Cover and leave to rise in a warm place for about 30 minutes. 1⁄4 l milk, 5 tablespoons sugar and 50 g butter lukewarm and pour over the risen balls.
7
Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 40 minutes (cover the last 15 minutes if necessary). Remove the pasta and sprinkle with 1 tbsp. sugar.
8
Add the vanilla sauce.