Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Stale, hard [kaiser-type] 1 pk Vanilla sugar*
-rolls 1 c Plain breadcrumbs
1 Egg 1 1/2 tb Water
1/4 l Milk (1 cup plus 1 Tbsp) 3 tb Sugar
Grated peel of 1 lemon 1 ts Cinnamon
20 g Sugar (1 1/2 Tbsp)

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

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