Prepare a saucepan with hot water for the sauce on which a metal mixing bowl fits without it touching the surface of the water. Also have a bowl of ice water ready. Put the egg yolks, sugar and wine in the mixing bowl. Mix with the whisk or the hand mixer until the sugar has completely dissolved. Place the bowl over the hot water bath and whip the mixture in a thick creamy consistency over a period of 4-5 minutes. Now place the bowl in the cold bath and beat the sauce for another 3-5 minutes until it has cooled down completely.

For the dumplings, finely grate the crust of the roll and mix with the breadcrumbs. Halve the rolls crosswise. Whisk eggs, sugar, lemon zest and milk in a bowl. Place the bun halves in it and soak for 10-15 minutes until all of the egg milk has been absorbed. Remove, shape into egg-shaped dumplings with your hands, squeezing out lightly. Roll the dumplings all around in the breadcrumb mixture.

Heat the clarified butter in a deep pan, add the dumplings and bake until golden for 6-8 minutes while turning. Remove with a slotted spoon, drain, degrease on kitchen paper and roll in cinnamon sugar.

Serve with the sauce.