VOLUME 1 - Kilimanjaro Foods

Ofennudle (Rohrnudle)
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)
1 filling
500 g apples,damson plums, or
-pitted che,rries (a genero
1 lb)
1 sugar (nowadays,To Taste
-also vanil,la sugar)
1 a little cinnamon (with
-apples (or d),amson plums)
400 g butter (or clarified butter)
-(1 3/4 c,ups) 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