Cut the rolls into very thin slices, crumble the stollen and put both in a bowl. Add the orange peel to the milk, heat it lukewarm and whisk with the eggs. Pour egg milk over rolls and stollen and let steep for 15 minutes.
Knead everything with your hands to an even mass. If it sticks too much, mix in 1-2 tablespoons of breadcrumbs.
Bring the salted water to the boil in a large saucepan. In the meantime, form 4 dumplings from the mixture, add to the water and let stand over a mild heat for 15-20 minutes.
The dumplings don`t taste sweet or like stollen! They go very well with all kinds of roasts and are comparable to bread dumplings!
If you prefer to serve the dumplings as dessert, take more sugar (approx. 3 tablespoon) and also mix sugar and cinnamon on a flat plate. Drain the dumplings briefly and roll them in the cinnamon sugar. It goes well with vanilla sauce or ice cream.
We like to have it at Easter - if there is still Christmas stollen there - we don`t like to eat it that much.
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