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Rohrnudeln (Bavarian baked sweet yeast buns)
A German classic from Bavaria: Rohrnudeln are Old Bavarian yeast buns baked close together in a dish, where they grow into one another. Outside they are golden brown and soft, inside airy, and in the middle sits a spoonful of dark plum butter. The recipe makes 12.
Kochzeit
70 min
Portionen
12
Zutaten
11
Nährwerte
pro Portion315 kcal
Kalorien
5 g
Eiweiß
12 g
Fett
45 g
Kohlenhydrate
Zutaten
Für 12 Portionen
Zubereitung
- 1
Put the flour into a bowl, dissolve the yeast in the lukewarm milk and pour it in.
- 2
Add the sugar, the melted butter or margarine, the egg yolks, the salt and the lemon zest and knead everything to a smooth, supple yeast dough.
- 3
Leave the dough to rise, covered, in a warm place until it has doubled in size.
- 4
Divide the dough into twelve equal pieces, press each piece flat and set a teaspoon of plum butter in the middle of each one. Fold the dough over it and seal the edges well.
- 5
Set the balls seam side down close together in a greased ovenproof dish and brush them with the melted butter or margarine for brushing.
- 6
Leave the Rohrnudeln to rise again, covered.
- 7
Meanwhile preheat the oven to 180 °C conventional. Bake the Rohrnudeln on the middle shelf until they are golden brown on top.
- 8
Dust the Rohrnudeln with the icing sugar while they are lukewarm and lift them out of the dish.
