For 4 persons
Preparation time: 40 minutes (without waiting time)
Cooking & frying time: 30 minutes


  • 125 g clarified butter
  • ½ l lukewarm milk
  • 1 egg
  • 75 g sugar
  • 1 pinch of salt
  • 1 tbs attrite lemon peel
  • 500 g flour
  • 1 packet dry yeast
  • 500 g sour cherries
  • 1 knife point cinnamon powder
  • 150g sugar
  • 1 tbs cornstarch
  • butter for the shape
  • powdered sugar


Melt the clarified butter and put 80 g of it into a bowl.
Process the milk together with the egg, the sugar, the salt, the lemon peel, the flour and the dry yeast
to a smooth dough.
Cover the dough and let it raise to the double size at a warm place.
Knead it again and shape nine dumplings of the same size.
Pit the cherries.

Put butter into a rectangular baking dish and put the dumplings into it.
Spread the remaining clarified butter over the dumplings, close the baking dish with a cap or some aluminium foil and bake it in the oven preheated to 200 °C for about 15 – 20 minutes.
Put the cherries together with 200 ml water, cinnamon powder and the sugar into a pot and bring them to a boil. Then let them simmer for another 5 minutes.
Mix the cornstarch and some water and thicken the cherries with it.
Then fill them into a bowl for cooling down.

Take the Rohrnudeln out of the oven and stray the powdered sugar over them.
Get them to table in the baking dish.
Serve the cherries seperately.


You can also use morello cherries instead of the sour cherries.

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