Rohrnudeln with plums and almonds

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the yeast dough, mix flour, 100 g sugar and salt in a large mixing bowl. Add the egg and 100 g butter. Warm 300 ml milk lukewarm, crumble yeast into it and dissolve it while stirring. Pour onto the flour mixture and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for approx. 45 minutes

2. 2

   In the meantime, pour 1 litre of milk into a pot. Remove 12 tbsp. of the milk, stir with sauce powder, 5 tbsp. sugar and 12 tbsp. milk until smooth. Bring the milk to the boil in the pot. Stir the sauce powder into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat and let it cool down while stirring several times

3. 3

   Wash the plums, let them drain, cut them half lengthwise, remove the stone. Put 1 almond stone in each plum and fold it back up again

4. 4

   Knead yeast dough with floured hands on a floured work surface. Divide into 3 pieces of equal size, form into rolls, cut each roll into 6-7 slices. Put one plum on each slice, seal the dough around it, form into balls with floured hands

5. 5

   Place them side by side in a greased ovenproof dish, cover and leave to rise in a warm place for another 30 minutes. Heat 250 ml milk, 50 g sugar and 50 g butter in a saucepan. Carefully pour over the cane noodles

6. 6

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes, in the last approx. 15 minutes of the baking time cover with foil if necessary. Take out of the oven, remove foil. Sprinkle the pasta with 1 tablespoon of sugar. Add the sauce

7. 7

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
580 kcal

CARBS
82 g

FATS
22 g

PROTEINS
14 g