Rohrnudeln with poppy seed butter and apricots
easy
60 mins
60 mins
Ingredients
- 1/2 cube (21 g) Yeast
- 100 g Sugar
- 500 g Flour
- 1 egg (size M)
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 450 ml Milk
- 180 g Butter or margarine
- 30 g ground poppy seed
- 1 TABLESPOON Icing sugar
- 1 jar(s) (425 ml; 250 g trimmed weight) Apricots
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Lemon balm
Directions
- 1
Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Put flour, egg, 60 g sugar, vanillin sugar and lemon zest in a bowl. Add yeast. Heat up 1/4 litre of milk, melt 75 g fat in it. Also put into the bowl and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead the dough briefly on a floured work surface, form into a roll and cut into 8-10 pieces.
- 2
Form dough pieces into dumplings and put them into a greased casserole dish. Cover and leave to rise for another 20 minutes. Melt 30 g fat. Add the remaining milk and sugar, stir and pour the lukewarm mixture evenly over the dumplings. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Let the remaining fat foam up briefly and mix with poppy seeds. Dust the pasta with icing sugar and serve with poppy seed butter and apricots
- 3
Per portion (6 persons) approx. 2980 kJ/ 710 kcal. E: 14 g, F: 32 g, KH: 92 g
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