Kartaeuserkloesse(carthusian dumplings)

 
                  KARTAEUSERKLOESSE (CARTHUSIAN DUMPLINGS)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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