A traditional Austrian recipe made with semolina, milk and eggs. It is quickly prepared and ideal as a delicious dessert after a soup or even as a light dinner. Our soft wheat semolina makes this recipe especially delicious.
Ingredients and preparation
Preparation: Bring milk to a boil, seasoned with salt.
Slowly stir in the semolina and cook until stiff porridge. Put the pot aside and mix the still warm semolina porridge with vanilla sugar and eggs. Bake the cooled dough about 1 cm thick in hot fat in a pan. As soon as the underside is golden, pick the dough apart and finish baking. Then let cool slightly and sprinkle with powdered sugar.