| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 4 |
|
Stale rolls — Batzenstiegen or Zopfbrotschnitten, |
|
|
Thinly sliced |
| 3 |
|
Eggs |
| 1/4 |
l |
Milk (1 cup plus 1 Tbsp) |
| 100 |
g |
Raisins (3 1/2 oz) |
| 60 |
g |
Butter (1/4 cup) |
|
|
Cinnamon and sugar for dusting |
INSTRUCTIONS
Mix the eggs with the lukewarm milk until smooth and pour over the rolls
and raisins. Let the liquid soak in. Then saute the mixture in plenty of
butter and dust with sugar and cinnamon. Serve with stewed apples.
Serves 4.
[*Note: The Viennese version of Zopfbrot has a sweetish, lightly yellow
dough, and tastes similar to what is here sold under the name of 'egg knot
roll'. 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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