Tubular Noodles with Jam Filling

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 25.0 (servings)



A great pasta dish for any occasion:

1. heat milk to lip warm (about 30 degrees ). Liquefy yeast in 80 ml of the milk and stir with 90 g of the flour to a thick paste (Dampfl). Sprinkle with flour, cover with a dish and let rise in a warm place (28¿30 degrees), the volume should increase significantly and the surface should show cracks (takes about 15 min).

Beat the yolks, crystallized vanilla sugar, grated lemon zest and salt until creamy. Mix in remaining milk, beat with remaining flour, butter and the Dampfl to a smooth dough (dough hook).

3. cover dough with a dish hangl and rest at room temperature for about 1 hour, it must rise well.

4. butter a baking pan (38 x 22 cm). Knead dough briefly, roll out on a floured surface about 1¿2 cm thick and cut out 25 slices (O 9 cm). Place 1 tsp of jam in the center of each slice and finish the tubular noodles (see photo sequence).

Dip the tubular noodles in the butter, place them in the mold with the cap facing down (leave a little space between them) and let them rise in a warm place for about 30 minutes.

Preheat oven to 170 degrees. Bake tubular noodles in the oven (middle rack / wire rack) for about 20 min. Sprinkle with powdered sugar before serving.

Preparation approx. 75 min

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