Summary

Ingredients

• 6 rolls, from the day before
• 2 egg (s), separated
• 500 ml milk
• 30 grams sugar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• Breadcrumbs
• Clarified butter, for frying
• sugar
• cinnamon

For the sauce: (wine foam sauce - variant 1)

• 3 egg (s)
• 250 ml wine (Franconian wine), medium dry
• 1 teaspoon cornstarch
• 1 tablespoon sugar
• 0.5 ½ lemon (s), juice

For the sauce: (wine foam sauce - variant 2)

• 4 egg (s)
• 100 g suar
• 250 ml wine (Franconian wine), lovely
• 0.5 ½ lemon (s), add the juice

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Instructions

1. Rub the hard rind off the buns and quarter the buns. Beat the egg whites out of the egg white. Whisk the two egg yolks with the milk, sugar, vanilla sugar and a pinch of salt and soak the rolls in them. Squeeze out the roll halves a little, turn them first in the egg whites and then in the previously grated breadcrumbs. Now bake until golden yellow in plenty of hot lard.
2. Then roll in a sugar-cinnamon mixture. Arrange on a preheated platter and serve with the prepared wine foam sauce.
3. Wine foam sauce - variant 1:
4. Separate the eggs. Beat egg yolks, white wine, starch, sugar and lemon juice in a saucepan with a whisk. Bring the mixture to the boil over medium heat while beating constantly. Take the saucepan off the heat, pour the sauce into a bowl and whip in a cold water bath until frothy.
5. Wine foam sauce - variant 2:
6. Put 3 egg yolks and 1 whole egg in a saucepan with the sugar and wine and beat with a whisk over medium heat until the mixture rises. Beat the remaining 3 egg whites into snow. Let the wine cream cool down a bit, then fold in the snow.
7. Tip: Instead of separating the eggs with the Karthauser dumplings, simply use the whole eggs to soak the rolls. Then of course only turn in breadcrumbs.