| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Desserts, German |
4 |
Servings |
INGREDIENTS
| 4 |
|
Stale, hard [kaiser-type] rolls |
| 1 |
|
Egg |
| 1/4 |
l |
Milk (1 cup plus 1 Tbsp) |
|
|
Grated peel of 1 lemon |
| 20 |
g |
Sugar (1 1/2 Tbsp) |
| 1 |
pk |
Vanilla sugar* |
| 1 |
c |
Plain breadcrumbs |
| 1 1/2 |
tb |
Water |
| 3 |
tb |
Sugar |
| 1 |
ts |
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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