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Rohrnudeln
Baked plum yeast buns
Rohrnudeln: Bavarian baked yeast buns with plum filling and vanilla sauce
In Bavaria and Franconia, Friday used to be a meatless day, and Rohrnudeln baked in the Rohr (oven) were the sweet main course: soft yeast buns packed tightly in a buttered dish so they rise into each other and bake with a sticky, caramelised base. Some families tuck a stoned plum or a spoon of plum butter into each one. They are served warm with vanilla sauce, and the leftovers go with coffee the next afternoon. A common mistake is spacing the buns apart, which stops them rising tall and soft. Chef's tip: pour a little milk and melted butter into the dish before baking; it turns into the golden crust the Bavarians love.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ¼ oz dried yeast
- 2 ⅛ oz sugar
- ½ tsp salt
- 1 cup lukewarm milk
- 2 ⅛ oz buttermelted
- 1 egg
- 1 tsp lemon zest
- 12 ripe plumsstoned, or 12 tsp plum butter
Vanilla sauce
- 2 cups milk
- 2 tbsp vanilla custard powder
- 2 tbsp sugar
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Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz dried yeast, 2 ⅛ oz sugar and ½ tsp salt, then add 1 cup lukewarm milk, 2 ⅛ oz butter, 1 egg and 1 tsp lemon zest. Knead for 8–10 minutes until the dough is smooth and springs back.
10 minStep 2: Cover and leave in a warm place for about 1 hour until doubled.
60 minStep 3: Divide into 12 pieces, flatten each, put one of the 12 ripe plums (or a spoon of plum butter) in the middle and pinch closed. Pour 1 ⅜ oz butter and ½ cup milk into a 24 x 30 cm dish, sprinkle with 1 tbsp sugar and set the buns in close together, seam down.
10 minStep 4: Cover and leave for 20 minutes until puffy. Heat the oven to 350°F (325°F fan).
20 minStep 5: Bake for 30 minutes until deep golden on top; a bun should sound hollow when tapped and the milk should have turned into a sticky golden base.
30 minStep 6: Meanwhile, mix 2 tbsp vanilla custard powder and 2 tbsp sugar with a little of the 2 cups milk, bring the rest to the boil, whisk in the paste and simmer for 1 minute until it coats a spoon. Serve the buns warm with the sauce.
8 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 11 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rohrnudeln take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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