Steam noodles with nut filling and cherry compote

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, egg, 60 g sugar, salt and lemon zest in a mixing bowl. Stir the remaining sugar and yeast until it is liquid. Pour onto the flour. Melt the fat and add cold milk.

2. 2

   Pour the lukewarm milk-fat mixture into the flour and work everything into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for 15 minutes. Knead the dough briefly and let it rise for another 15 minutes.

3. 3

   In the meantime, chop the hazelnuts and roast them in a dry pan until golden brown. Let them cool down. Stir in sugar, cinnamon and milk. Form 2 rolls from the yeast dough and cut each into 12 pieces. Press each yeast piece slightly flat by hand and put just under a teaspoon of filling in the middle.

4. 4

   Whip the dough over it, press it down and form a ball. Place the yeast balls in a large greased casserole dish. Cover and bake in the oven at 50 °C. Melt remaining fat, add sugar and milk and pour lukewarm evenly over the steamed pasta.

5. 5

   Bake in the oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes until golden brown. For the cherry compote, place the cherries on a sieve, drain and collect the juice. Bring the cherry juice, sugar and vanillin sugar to the boil.

6. 6

   Stir starch with a little water until smooth and add to the boiling juice. Bring to the boil briefly while stirring. Add cherries and kirsch. Arrange steamed noodles with stewed cherries on plates. Sprinkle with remaining filling as desired.