Bavarian Rohrnudeln (Sweet Dough Buns Filled With Jam)
BAVARIAN ROHRNUDELN (SWEET BUNS FILLED WITH JAM)
INGREDIENTS:
•3 1/2 Cups flour, plus 1/4 cup flour (if needed).
•1/4 Cup vanilla sugar*.
•2 Large eggs, room temperature.
•3/4 Cup milk, warmed.
•1 Stick unsalted butter, divided.
•1 Package yeast.
•9 Tsps. apricot preserves (or your choice).
#For the bottom of the baking pan:
•1/2 Stick unsalted butter, melted.
•1/4 Cup sugar (to dip unbaked rolls into).
•I buy Dr. Oetker Vanilla Sugar, or you can make your own with a vanilla bean pod. Anytime you use a vanilla bean pod, save it and sit it in with a jar of sugar.
-Heat the milk no more than 105 degrees F.
-I use rapid rise yeast, that I like to proof by adding half the vanilla sugar with the warmed milk-allow to become foamy, about 5-10 mins.
-Otherwise, if using instant yeast, you can skip this and add it right into the dry ingredients.
-I also use my stand-mixer with a dough hook for mix the dough, or you can also use a bread machine.
-Otherwise, do as our grandparents did, and mix by hand.
-Standmixer directions: Add the dry ingredients, and add yeast [I use rapid rise]Add the warm milk, eggs and melted butter to dry ingredients, mix until combined.
-The dough should come ‘clean’ from the mixing bowl, so add additional flour if necessary (one tablespoon at a time). Knead for about five minutes.
-Place into an oiled bowl, over and let rise for about an hour {if using instant yeast, this might take a bit longer} Spray a glass square baking dish with non-stick cooking spray, or line with parchment paper.
-Preheat the oven to 350 degrees F.
-Add the remaining melted butter and sugar to the bottom of the pan, and whisk to combine.
-Dump the risen dough onto a lightly floured surface and knead a few times by folding the dough over, turn in half, press with the heels of your hands, folder over and repeat a few times.
-Pull each piece of dough into a circle {doesn’t have to be perfect). Spoon one teaspoon of jam– be careful not to overfill}.
-Grab a corner and pull over the jam, and do this until the jam is covered.Grab the corners and lightly twist to seal.Dip each roll into the butter/sugar mixture as you place it into the pan. Bake for about 25 to 30mins or until golden brown.
-Optional: Melt 2 tbsps. unsalted butter and brush onto the baked rolls. Best served slightly warm. Store in an airtight container, but do not refrigerate.
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