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Classic Viennese Semolina Schmarrn | Golden Brown & Fluffy
(0)
35 min
Quick
Gurkerl Küche
Der Altwiener Grießschmarrn ist das heimliche Kronjuwel der traditionellen österreichischen Mehlspeisküche. Fein gekochter Weichweizengrieß wird mit frischer Vollmilch und Eischnee verfeinert, in goldener Teebutter knusprig herausgebacken und klassisch mit Zwetschkenröster und Staubzucker serviert – ein herzerwärmender Genuss für den perfekten Wochenend-Brunch.
Ingredients
Preparation method
Cook semolina mixture & let rest
Bring the whole milk to a boil in a pot with granulated sugar, vanilla sugar, a pinch of salt, and 20 g of butter.
Slowly trickle in the soft wheat semolina while stirring constantly with a whisk until the mixture thickens. Remove the pot from the heat, cover, and let the firm semolina porridge rest and cool slightly for about 15 minutes.
Separate the eggs. Stir the egg yolks into the lukewarm semolina porridge. Whip the egg whites with a pinch of salt until stiff, then gently fold the egg snow into the semolina mixture so that the Schmarrn becomes wonderfully airy.
Chef's tip
Perfectly rested: Allow the semolina porridge to swell sufficiently before folding in the whipped egg whites – this keeps the Schmarrn juicy and preserves its delicate structure while frying.
Fruity pairings: If you do not have stewed plums on hand, the semolina Schmarrn also tastes wonderful with smooth applesauce or warm apricots.
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