Ofennudle (Rohrnudle)
| Yield: | 4 Servings |
| Categories: | German |
| 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 |
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