Bring the milk with the sugar and a pinch of salt to the boil and remove from the stove. Stir in semolina and vanilla sugar and stir well. When it is well mixed (no lumps), let it stand until it has become medium-firm and you can form lobes with a tablespoon.
Finely grate the rusks and mix with the cinnamon sugar. Bread the dumplings / dumplings on a plate in the cinnamon sugar-rusks mixture (toss) and fry them until golden crispy in a pan with melted butter.
Applesauce or cherries go wonderfully with it, and if you use less sugar, a vanilla sauce also goes well with it.
Be careful when stirring in the semolina! Only when the milk is off the hob, please. Clumps quickly. I only estimated the amount of rusk, I always have the breading in stock.
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