May 22, 2016 - 5:03pm
Sweet rolls (Bavarian Rohrnudeln)
Recipe #1193 in M. Hoffmann, H. Lydtin, "Bayrisches Kochbuch" Birken publising, 53 Ed., 1986
Simple yeast dough (ok, I don't have milk or butter in my household, so I substituted it with water and peanut oil, which according to my sister would make it a pizza dough and according to my wife it's a cake since it has eggs and sugar).
Wikipedia tells me that Rohrnudeln are also called Buchteln and originate from Bohemia, Austria, Slovak, Slovenia and Hungaria.
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Is the crust soft or crunchy?
thank you very much.
They are baked at relatively low temperature, around 165C
Chris
with nut, poppy or fruit fillings. Buchteln can also be steamed instead of baked and called Germknödeln or Yeast dumplings. Often they are packed into a baking tray for pull apart rolls.
Mini