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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