Bavarian Monastery-style semolina croutons
Author:
DW
Servings: 2
Cooking time: 15 min
The nuns of the ancient Bavarian monastery of Altenhohenau (Kloster Altenhohenau) offer a recipe made from the simplest ingredients.
Ingredients
| semolina 150 g |
| water or milk 1 liter |
| salt 1 pinch |
| honey 1 spoonful |
| egg 1 egg |
Instructions
Step 1
To begin with, boil a thick semolina porridge from 150 g semolina, 1 liter of water or milk (you can nut, rice or soy milk), a pinch of salt and a spoonful of honey.
Step 2
Remove the pan from the heat, pour the contents into a wide ceramic or glass mold, which should be pre-rinsed with cold water.
Step 3
Cool the porridge, then put it in the refrigerator.
Step 4
Cut the cooled porridge into slices (or rhomboids), dip in beaten egg and fry in heated vegetable oil.
Step 5
If desired, roll the finished croutons in cinnamon sugar, ground breadcrumbs or nuts.
Step 6
Serve with compote or sour cream.
