Fine Orange Steamed Noodles from Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the yeast dough:
- 500g flour
- 0.5 ½ cube yeast, fresh
- 40 g suar
- 200 ml milk, lukewarm
- 1 tablespoon, heaped orange zest
- 1 tablespoon orange juice
- 2 egg (s)
- 50 g butter
Also:
- 250 ml milk
- 50 g butter
- 40 g suar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- For the yeast dough, sieve the flour into a bowl and make a well in the middle. Put the lukewarm milk in a cup, crumble in the yeast and dissolve in it. Add to the flour along with the sugar, orange zest, orange juice, liquid butter and eggs and knead everything together until you have a soft and smooth dough. Cover the bowl with a cloth and let the dough rise for about 1/2 hour in a warm place until it has roughly doubled in volume.
- Knead the dough well again.
- Now carefully heat the milk, butter and sugar for the saucepan in a small saucepan over a mild heat while stirring until the sugar has dissolved. Allow to cool slightly.
- Place the lower part of the Roman pot in lukewarm water and pour the milk, sugar and butter mixture into it. Now cut off approx. 8 tennis ball-sized pieces from the dough with a large spoon and carefully place them in the saucepan. Cover with cling film. At the same time, put the lid of the Roman pot in lukewarm water to soak. Let the dough balls rise for another 20 minutes.
- Then lift the lower part of the pot out of the water, dry the base briefly on a cloth, then place the lid on it and place it on the lowest rail of the wire rack in the cold oven.
- Now turn on the temperature to 160 ° C and bake the steamed noodles for 50 minutes. Under no circumstances remove the lid before the end of the baking time!
- Serve hot immediately.
- A vanilla sauce traditionally goes well with this, which does not mask the fine orange aroma.
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