Authentic German Rohrnudeln Recipe: Delicious Sweet Rolls from Bavaria

Ingredients

  • 500 grams of all-purpose flour
  • 1 packet of dry yeast (about 7 grams)
  • 50 grams of sugar
  • 1 pinch of salt
  • 1 vanilla pod
  • 2 eggs
  • 250 ml of milk
  • 50 grams of unsalted butter
  • 100 grams of granulated sugar for coating
  • 1 tablespoon of unsalted butter for greasing
  • 200 ml of milk for baking
  • 1 teaspoon of powdered sugar for dusting

Steps and instructions

  1. In a large bowl, combine the flour, dry yeast, sugar, and salt.
  2. Scrape the seeds out of the vanilla pod and add them to the bowl.
  3. Add the eggs and gradually pour in the milk while stirring to form a dough.
  4. Knead the dough on a lightly floured surface until smooth and elastic.
  5. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. After the dough has risen, divide it into 12 equal pieces and shape each into a ball.
  7. Melt the 50 grams of butter and roll each dough ball in it, then in the granulated sugar.
  8. Grease a large, oven-safe dish with the tablespoon of butter and arrange the dough balls in it. Allow them to rise for another 30 minutes.
  9. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  10. Pour the 200 ml of milk over the dough balls and bake in the preheated oven for 30 minutes, or until golden brown.
  11. Remove from the oven and let cool slightly before dusting with the powdered sugar.

Tools for making

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier version.
  • Add a teaspoon of cinnamon to the dough for a hint of spiciness.
  • Include a filling of your choice, such as fruit preserves, chocolate chips, or nuts.
  • Instead of rolling the dough balls in granulated sugar, coat them in a mixture of cinnamon and sugar.
  • For a savory twist, stuff the dough balls with cheese and herbs before baking.
  • Replace the milk with almond milk or coconut milk for a dairy-free option.
  • Experiment with different flavors by adding lemon zest, orange zest, or almond extract to the dough.
  • Instead of baking in a dish, arrange the dough balls on a baking sheet to create individual rohrnudeln.
  • Serve the rohrnudeln with a side of vanilla sauce, chocolate sauce, or fruit compote.
  • Create a gluten-free version by using a gluten-free flour blend and ensuring all other ingredients are gluten-free.

Recipe overview

Rohrnudeln is a delectable, traditional German dessert that is sure to impress at any gathering. These fluffy, yeast-based buns are golden on the outside, incredibly tender on the inside, and coated with a sweet, sugary glaze. Baked in a bath of milk, they develop a deliciously creamy bottom that makes them truly unique. Although they require some time and patience due to the rising of the dough, the end result is definitely worth it. This recipe will guide you through the process step-by-step, making it manageable even for novice bakers. So, roll up your sleeves and get ready to create a delightful treat that will transport your taste buds to the heart of Germany. Enjoy!

Common questions

  1. Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast as a substitute for dry yeast. Use the same amount as specified in the recipe.
  2. Can I use a bread machine to knead the dough? Yes, you can use a bread machine to knead the dough. Follow the machine's instructions for dough kneading.
  3. Can I use a different type of flour? While all-purpose flour works best for this recipe, you can experiment with other types of flour such as bread flour or whole wheat flour. However, the texture and taste of the final result may vary.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance. After the first rise, punch down the dough, cover it, and refrigerate overnight. Allow it to come to room temperature before shaping and proceeding with the recipe.
  5. Can I freeze the Rohrnudeln? Yes, you can freeze the baked Rohrnudeln. Allow them to cool completely, then place them in an airtight container or freezer bags. They can be stored in the freezer for up to 3 months. Thaw them at room temperature or reheat in a preheated oven before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix and knead the dough.
  • Baking Dish - A large, oven-safe dish to arrange the dough balls for baking.
  • Damp Cloth - To cover the dough while it rises.
  • Flour - For dusting the surface while kneading the dough.
  • Rolling Pin - To roll out the dough and shape it into balls.
  • Pastry Brush - To brush melted butter onto the dough balls.
  • Oven - To bake the Rohrnudeln.
  • Cooling Rack - To cool the baked Rohrnudeln before serving.
  • Powdered Sugar Shaker - To dust the baked Rohrnudeln with powdered sugar.

Origin stories

Rohrnudeln, a delightfully sweet bun, has its roots firmly planted in the cuisine of southern Germany, particularly Bavaria. The name, translating to "pipe noodles," originates from how traditionally these buns were baked on pipe stoves. These yeast-based treats, often paired with vanilla sauce or fruit compote, have been a staple comfort food for centuries in this region. In fact, these humble buns are so cherished that they are also known as "Bavarian dumplings," a testament to their popularity and cultural significance. So, while enjoying a Rohrnudel, you are not just indulging in a sweet treat, but partaking in a Bavarian culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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