Sweet Schupfnudeln with Poppyseed Butter & Plum Compote

Dough & shaping

1. 1Place peeled potatoes in salted water and simmer until very tender, about 20 minutes; drain well.
2. 2While still hot, mash potatoes very thoroughly or pass through a ricer to remove lumps; let cool slightly.
3. 3Combine cooled mashed potatoes with beaten egg, flour and 1/2 tsp salt; mix gently to form a soft, slightly sticky dough.
4. 4Dust work surface with flour, roll dough into ropes about 1.5 cm thick and cut into 3–4 cm pieces; shape each piece into tapered oval Schupfnudeln.

Plum compote

1. 1Place halved plums, sugar, lemon juice, cinnamon and water in a saucepan and bring to a gentle simmer over medium heat.
2. 2Simmer uncovered 8–10 minutes until fruit softens and releases juices; mash lightly with a spoon for textured compote.
3. 3If compote is too thin, stir cornstarch mixed with a little cold water into the pan and simmer 1–2 minutes until thickened; keep warm.

Cook & finish

1. 1Bring a large pot of salted water to a gentle boil; cook shaped Schupfnudeln in batches until they float, about 2–3 minutes; remove with slotted spoon and drain.
2. 2In a large frying pan, melt 1oz butter over medium heat; add boiled Schupfnudeln and fry, turning, until golden and lightly crisp on all sides, about 6–8 minutes.
3. 3Meanwhile, toast poppy seeds in a small dry pan over low heat until fragrant, then stir into melted 1oz butter to make poppyseed butter.
4. 4Toss fried Schupfnudeln with 2 tbsp sugar and the poppyseed butter until evenly coated and glossy.
5. 5Serve warm Schupfnudeln plated with a generous spoonful of warm plum compote alongside.