Bavarian Vanilla Noodles with Apricot Glaze

Pasta dishes are just always delicious!

(circa 60 min):

All ingredients stand at room temperature for half an hour before starting work. Crumble the yeast into a large enough bowl and mix it with a little lukewarm milk and let it rise (dampfl). Shape flour on a surface and make a dent, now shape the risen Dampfl in the center, add eggs, add butter on the edge, add pinch, sugar, vanilla sugar salt, lemon zest and the pulp of the vanilla pod, all together to form a smooth dough, shape into a ball, cover and let rise for 20 to 25 minutes.

Fold the dough and roll it into strands, cut them into small pieces of about 50 grams and roll them into a ball on a floured surface. Place in a greased, ovenproof gratin dish, cover and let rise one more time. Bake the buns in a heated oven at 175 °C for 20 minutes. Heat the apricot jam, brush the doughnuts with it, mix the orange juice with powdered sugar and glaze the doughnuts with it, sprinkle with orange and lime zest. Serve with vanilla sauce!

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