Kartaeuserkloesse (Carthusian Dumplings)
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...
Ingredients
- 4stale, hard [kaiser-type]
- 1/4l milk (1 cup plus 1 tbsp)
- 1pk vanilla sugar*
- 1c plain breadcrumbs
- 11/2 tb water
- 3tb sugar
- 1ts cinnamon
Directions
- 1
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
- 2
Put these dumplings into a mixture of egg yolk, milk, lemon peel, and sugar
- 3
Once they have absorbed the liquid all the way through, gently squeeze out excess liquid by hand
- 4
Whisk the egg white and water, and dip the dumplings in this mixture, and then roll them in breadcrumbs
- 5
Deep fry in fat until golden brown, then roll in a mixture of sugar and cinnamon
- 6
Note: I would probably use 2 tsp of vanilla sugar
- 7
K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten
- 8
Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92