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Kartäuser Klösse mit Weinsosse, or Kartauser dumplings with wine sauce, is a sweet Franconian dish I love and cherish. My mother wrote down this recipe when I left home and started a new life
This must be one of the only times a kid can consume alcohol in Germany. The wine sauce is made with eggs and dry white wine.
Volkach Wine Country
Kartäuser Klösse mit Weinsosse
- 6 to 8 stale rolls
- 2 eggs
- 2 cups milk
- 1/3rd cup sugar
- 1 tsp vanilla extract
- Zest of half of lemon
- Fine bread crumbs
- Vegetable oil and butter for frying
- Sugar and Cinnamon
- Wine sauce:
- 2 cups dry white wine, if possible Franconian
- 3 egg yolk
- ½ cup sugar
A dish from my childhood growing up in the Franconia area of Germany. The sauce is made with eggs and dry white wine.
- Scrape the hard rind off the rolls, then cut them in half.
- Separate eggs from the yolk. Mix egg yolk, sugar, vanilla extract and lemon zest in a bowl, soak the scraped rolls in it.
- Shake off liquid, then turn in beaten egg white and bread crumbs.
- Fry in oil or (clarified) butter until golden brown, then turn in sugar and cinnamon.
- Wine sauce:
- Place a bowl in a hot water bath, pour in the wine and warm up.
- Then add the egg yolk and sugar and stir until creamy for 4 to 5 minutes.
- Next step place the bowl in ice water and beat the mixture until it becomes frothy for 3 to 4 minutes, and until cooled off
Chill wine sauce in the refrigerator
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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