*  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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