Zubereitung

1. 1

   Mix the plain flour with the dried yeast, the sugar and the salt in a bowl.

2. 2

   Add the lukewarm milk, the melted butter or margarine, the egg and the lemon zest and knead everything firmly into a smooth, supple yeast dough.

3. 3

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

4. 4

   Grease a small square ovenproof dish of about 16 cm and set it in the basket empty to check the clearance. If the dish sits too tightly, the hot air cannot pass around it and the dough only cooks on top.

5. 5

   Divide the dough into eight equal pieces, flatten each one and put a teaspoon of plum butter in the middle. Fold the dough over the filling and seal the edges well.

6. 6

   Set the balls seam side down into the dish, close together, so that they grow into one another as they bake. Brush half of the melted butter or margarine for brushing over them.

7. 7

   Cover the Rohrnudeln in the dish and leave them to rise once more.

8. 8

   Preheat the airfryer to 170 °C so that the dough carries on rising at once instead of standing in a cold basket.

9. 9

   Place the dish centrally in the basket in a single layer and stack nothing on top; only one dish will fit. Bake at 170 °C.

10. 10

    Carry on baking at 170 °C until the top is golden brown and a wooden skewer comes out dry in the middle. They are not turned, as the soft yeast dough would tear and the filling would run out.

11. 11

    Brush the Rohrnudeln with the rest of the melted butter or margarine for brushing, let them rest briefly in the dish and dust them with the icing sugar.