Categories: Desserts, German 
      Yield: 4 servings 
  
      4    Stale, hard [kaiser-type]           1 pk Vanilla sugar* 
           -rolls                              1 c  Plain breadcrumbs 
      1    Egg                             1 1/2 tb Water 
    1/4 l  Milk (1 cup plus 1 Tbsp)            3 tb Sugar 
           Grated peel of 1 lemon              1 ts Cinnamon 
     20 g  Sugar (1 1/2 Tbsp)              
  
  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