Ofennudle(Rohrnudle)

* Exported from MasterCook *

OFENNUDLE (ROHRNUDLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Flour (4 1/2 cups less 1
-Tbsp)
1 d Salt
40 g [fresh] yeast (1.4 oz)
80 g Sugar (1/3 cup plus 1 tsp)
1 To 2 eggs
70 g Butter (1/3 cup less 1 tsp)
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Filling:
500 g Apples, damson plums, or
-pitted cherries (a generous
Lb)
Sugar to taste (nowadays
-also vanilla sugar)
A little cinnamon (with
-apples or damson plums)
400 g Butter or clarified butter
-(1 3/4 cups) for baking

Yeast dough:

Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour
on a pastry board. Make a well in the middle of the mound, and into it
pour the yeast mixture. Let rest for about 1/2 hour. Then add the
remaining ingredients - sugar, eggs, salt, butter, and milk. Knead to mix
well, and beat until the dough forms bubbles. Cover the dough with an
inverted bowl and let rise, in a warm place, for 1 1/2 hours. Then cut off
lumps of dough, and let those rise one more time, on the floured pastry
board, for another 1/2 hour. With your hands, stretch each piece of dough
and cover with fruit (one kind only). If you are using apples or damson
plums, dust fruit with cinnamon and sugar, otherwise just with sugar. Fold
the dough over to enclose the fruit and arrange the dumplings in a baking
dish with a buttered bottom (3 1/2 Tbsp butter per dumpling) . Bake at
medium heat for 35 to 40 minutes, until light brown. Remove from oven and
tip onto a board for cooling. Brush with melted butter shortly before
cooling.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92



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