Zubereitung

1. 1

   Put the flour in a bowl, dissolve the fresh yeast in the lukewarm milk and pour it in. Add the sugar, the soft butter or margarine, the egg, the salt and the lemon zest and knead everything into a smooth, supple yeast dough.

2. 2

   Cover the dough and leave it to rise in a warm place until it has doubled.

3. 3

   Divide the dough into twelve equal pieces and flatten them. Put a teaspoon of damson plum butter on each piece, fold the dough over it and seal the seam well.

4. 4

   Melt the butter or margarine for dipping. Dip the balls in one by one and set them seam side down, close together, in a greased baking dish.

5. 5

   Cover the Rohrnudeln and leave them to rise in a warm place again until they are touching.

6. 6

   Preheat the oven to 180 °C top and bottom heat. Bake the dish on the middle shelf until the Rohrnudeln are golden brown on top.

7. 7

   For the vanilla sauce, slit the vanilla pod lengthways and scrape out the seeds. Take 5 tbsp from the milk for the vanilla sauce, bring the rest to the boil with the seeds and the pod, then pull the pan off the heat.

8. 8

   Stir the egg yolks, the sugar for the vanilla sauce and the cornflour until smooth with the cold milk, stir the mixture into the hot milk and bring the sauce to a rolling boil once, stirring constantly, until it thickens and the egg yolk is cooked through. Take out the pod.

9. 9

   Dust the lukewarm Rohrnudeln with the icing sugar and serve with the warm vanilla sauce.