Rohrnudeln (Bavarian baked sweet yeast buns)

Name: Rohrnudeln (Bavarian baked sweet yeast buns)
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 servings
Ingredients: 500 g plain flour (type 405); 21 g fresh yeast; 250 ml lukewarm milk; 80 g sugar; 80 g butter or margarine; 2 piece egg yolks (from medium eggs); 1 pinch salt; 1 tsp grated unwaxed lemon zest; 120 g plum butter; 60 g butter or margarine for brushing; 2 tbsp icing sugar

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.

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Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

315 kcal

Calories

5 g

Protein

12 g

Fat

45 g

Carbs

Ingredients

For 12 servings

Estimated cost~€2.40 · ~€0.20/serving

Instructions

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.