Semmelkratzet (semmelschmarren) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Stale rolls, (Batzenstiegen or Zopfbrotschnitten*),
Thinly sliced,
3: Eggs,
1/4 liter: Milk, 1 cup plus 1 Tbsp
100 gram: Raisins, 3 1/2 oz
60 gram: Butter, 1/4 cup
Cinnamon and sugar for dusting,
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
Tags
German