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Fried Semolina Slices | Golden-Brown Brunch Classic
(0)
45 min
Under an hour
Knuspr-Küche
Ein traditionsreicher deutscher Frühstücks- und Brunch-Klassiker: Außen herrlich goldbraun und knusprig in feiner Butter ausgebacken, innen wunderbar cremig und zart. Serviert mit herbstlich eingekochtem Zimt-Zwetschgenröster und zartem Puderzucker.
Preparation method
Cook & cool the semolina mixture
Bring the whole milk to a boil in a pot with 30 g refined sugar, a pinch of fine table salt, and 10 g unsalted butter. Whisk in the soft wheat semolina in a steady stream, stirring constantly.
Reduce the heat and let the semolina simmer gently for about 3 minutes, stirring constantly, until a thick mixture forms. Remove the pot from the heat and quickly stir 1 egg into the hot semolina porridge.
Rinse a shallow dish or small baking sheet with cold water. Spread the hot semolina mixture evenly to a thickness of about 1.5 to 2 cm and let it cool and set for at least 15 to 20 minutes.
Chef's tip
For an extra delicate crust, the firm semolina slices can also be coated in a little soft wheat semolina before frying.
The semolina mixture can easily be prepared the evening before and kept in the refrigerator overnight – making brunch the next morning a breeze.
30 min
Under an hour
