Carthusian dumplings from Grandma Lieschen

Ingredients for 4 servings:

• 4 rolls, stale (light, not seed rolls!)
• ½ liter of milk (approx.)
• 2 eggs
• Breadcrumbs
• oil
• Sugar
• Cinnamon
• Sauce (custard, ready-made or to mix)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

All children’s favorite food

Place the rolls in a suitable container (I always use a 1-liter measuring jug), fill with milk until the rolls are covered, and weigh them down with a coffee mug or something similar (the rolls will float at first). Depending on the size of the container, you’ll need more or less milk. Once they’re thoroughly soaked, remove the rolls from the milk, squeeze out the excess water, and cut them into pieces if desired. While squeezing, you can also shape them into “monster dumplings.” Roll these dumplings first in eggs and then in breadcrumbs and fry them in a pan until golden brown. Immediately after frying, roll them in a cinnamon/sugar mixture. Serve with vanilla sauce. If you make the portions smaller, they also make a great dessert.