Title: Semmelkratzet (Semmelschmarren)
Categories: German
Yield: 4 Servings

4		Stale rolls ('Batzenstiegen' or 'Zopfbrotschnitten'*),
		Thinly sliced
3		Eggs
1/4	l	Milk (1 cup plus 1 Tbsp)
100	g	Raisins (3 1/2 oz)
60	g	Butter (1/4 cup)
		Cinnamon and sugar for dusting

Mix the eggs with the lukewarm milk until smooth and pour over the rolls and raisins. Let the liquid soak in. Then saute the mixture in plenty of butter and dust with sugar and cinnamon. Serve with stewed apples.

Serves 4.

[*Note: The Viennese version of Zopfbrot has a sweetish, lightly yellow dough, and tastes similar to what is here sold under the name of 'egg knot roll'. K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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