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 by:  Karin Brewer, Cooking Echo, 9/92