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 t Cinnamon
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