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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