OFENNUDLE (ROHRNUDLE)

      Title: OFENNUDLE (ROHRNUDLE)
  Categories: German
       Yield: 4 Servings
  
     500 g  Flour (4 1/2 cups less 1
            -Tbsp)
       1 ds 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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