Baked Semolina Knobs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 liter milk
- 500 g durum wheat semolina
- 1 pinch (s) salt
- 20 g butter
- 6 egg (s)
Print Recipe
Pin Recipe Instructions
- In preparation, the eggs should be removed from the refrigerator beforehand so that they are not too cool.
- Mix the milk with the butter and the salt. Stir in the durum wheat semolina until the mixture is thick and creamy. Then remove the mixture from the oven and gradually beat in the eggs until the mixture has a creamy consistency.
- Line the baking sheet with parchment paper and form small dumplings with two tablespoons and place on the baking sheet.
- Set the oven to hot air 200 ° C and bake the dumplings until they are golden yellow. The underside is then already dark brown.
- The dumplings are added to the soup about 5 minutes before serving. To the delight of many children, these then swim around on the soup and soak up some broth.
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