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Kartaeuserkloesse (carthusian Dumplings)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy German Desserts, German 4 Servings

INGREDIENTS

4 Stale, hard [kaiser-type]
rolls
1 Egg
1/4 Milk, 1 cup plus 1 Tbsp
Grated peel of 1 lemon
20 g Sugar, 1 1/2 Tbsp
1 Vanilla sugar*
1 c Plain breadcrumbs
1 1/2 T Water
3 T Sugar
1 t Cinnamon

INSTRUCTIONS

Shape the rolls into dumplings by rubbing the crust of all sides. Put
these dumplings into a mixture of egg yolk, milk, lemon peel, and
sugar.  Once they have absorbed the liquid all the way through, gently
squeeze out excess liquid by hand. Whisk the egg white and water, and
dip the dumplings in this mixture, and then roll them in breadcrumbs.
Deep fry in fat until golden brown, then roll in a mixture of sugar
and cinnamon.  Serves 4.  [*Note:  I would probably use 2 tsp of
vanilla sugar. K.B.]  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel,  Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion:  Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 9/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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