Comfort food in Melbourne lockdown

Sweet dumplings or Rohrnudein from a Bavarian recipe

Helma and Manfred, new friends from Bavaria, gave me this recipe when we were talking about our favourite food, via Zoom. I then tried the recipe and we all loved it. I found the dehydrator useful for getting the dough to rise in our cool Melbourne spring.

(an old bavarian recipe, for 4 persons)

250 g flour (wheat)
1/2 teaspoon salt
1/2 cube baker‘s yeast (=20g) or one 7 gm sachet of dried yeast
100 g sugar
100 g butter
0,3 l milk
1 egg
pulp of a piece of vanilla pod or 1/2 teaspoon vanilla paste

1. Mix flour and salt.
2. Warm 100 ml milk ( lukewarm, not hot!) and add the baker‘s yeast mixed with 2 tablespoons sugar.
3. Add this to the flour together with 50 g soft butter and the beaten egg.
4. Knead to a smooth and soft dough.
5. Cover the bowl with a teatowel and let the dough rise at room temperature until doubled in size (about one hour) .
6. Meanwhile warm 200 ml. milk together with 50 g butter, the remaining sugar and vanilla.
7. Pour half of the liquid into a buttered ovenproof dish with a high rim
8. Shape the dough into 12 to 15 balls and place them close together in the dish.
9. Leave in a warm place to rise again.
Bake at 220 degrees for about 30 minutes. Add the remaining liquid to the cooked dumplings and serve with a compote of stewed fruit, or enjoy with your preferred afternoon drink.

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