Crumbled Dumplings À La Sacher

In a bowl, cream butter until fluffy and slowly add eggs.

Soak the bread rolls in a little lukewarm milk, squeeze well and stir into the butter drippings with the remaining ingredients.

Leave to rest in the refrigerator for 2-3 hours.

Form small dumplings from the mixture with wet hands.

Boil enough salted water in a pot and put in dumplings. Boil for about 5 minutes until lightly simmering, remove from heat and let stand for a few more minutes.

Lift out and serve the dumplings in hot soup.

Preparation Tip:

The Bröselknöderl taste particularly fine as an ingredient in bound soups.

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