Kartaeuserkloesse (carthusian dumplings)
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Kartaeuserkloesse (carthusian dumplings)
  Dumplings    German  
Last updated 6/12/2012 12:46:00 AM. Recipe ID 6069. Report a problem with this recipe.
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      Title: Kartaeuserkloesse (carthusian dumplings)
 Categories: Desserts, German
      Yield: 4 Servings
 
      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 ts 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 




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Recipe ID 6069 (Apr 03, 2005)

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