Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Stale rolls ('Batzenstiegen' 100 g Raisins (3 1/2 oz)
-or 'Zopfbrotschnitten'*), 60 g Butter (1/4 cup)
Thinly sliced Cinnamon and sugar for
3 Eggs -dusting
1/4 l Milk (1 cup plus 1 Tbsp)

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

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