Traditional German Karthäuser Klöße – Here is another easy lunch recipe. These sweet bread rolls are soft and moist. Anyone would enjoy it.

I remember a few years ago, when I visited the canteen of the university, every Wednesday and Friday there will always a sweet dish and a fish dish on the menu for lunch, respectively. 

My mother-in-law told me that, when she was a child, they often had sweet dishes like this one or this recipe for lunch. This is due to religious reasons, it was common back then to eat meatless lunch on Wednesdays and Fridays. Our region has strong Catholics influences. 

This Karthäuser Klöße recipe is soft and moist to eat. Old and young will enjoy this sweet dish. This Klöße go well with a simple vanilla sauce or a traditional white wine sauce. Other than that, this recipe is a great way to get rid of stale bread.

If you are interested, then keep on reading!

Tips on making German Karthäuser Klöße

Bread rolls: Typically plain 2 day-old bread rolls are used. However, you can also use old baguette. As long as the bread makes a nice long patty shape, it is suitable for this recipe. 

Milk: If the bread rolls are too hard, using warm milk will speed up the process. If you use cold milk, it may take about 5-10 minutes for the rolls to be completely soaked with the egg-milk mixture. 

Bread crumbs: Instant bread crumbs or homemade bread crumbs are suitable for the recipe. This would give Karthäuser Klöße their golden brown colour. 

Tip: If you have young children at home, you can skip sugar in the egg-milk mixture. After cooking, you can roll the bread rolls in cinnamon-sugar mixture for the adults. For children, they can have it without sugar.

How to make German Karthäuser Klöße

1. Warm milk in a medium pot to about 40 °C. This step is optional, and it is useful, when the bread rolls are really hard. Do not overheat the milk.
2. Beat eggs into the milk. 
3. Cut bread rolls into halves in length.
4. Soak bread roll halves into the milk mixture for a few minutes. The bread rolls should be thoroughly soaked with milk. 
5. Press out as much liquid as possible from the rolls. The rolls should still be moist.
6. Coat the moist bread rolls in bread crumbs. 
7. In a frying pan, pour in 2 tablespoons of cooking oil. 
8. Over a medium heat, place the rolls into the pan and cook them until both sides turn gold-brown.
9.  Mix cinnamon powder with sugar. Coat the Karthäuser Klöße with the cinnamon-sugar mixture. 

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How to serve German Karthäuser Klöße

After taking out the patties, roll the Klöße in cinnamon-sugar mixture. My family loves it, when our Karthäuser Klöße are served with a simple vanilla sauce. For younger children, I would suggest these German bread patties plain. It is soft and moist to chew on, your little one will love it too. Also, its shape fits the grab of small hands.

How to store German Karthäuser Klöße

I would suggest eating them on the same day and do not recommend freezing these Kathäuser Klöße. If there are leftovers, keep them in an airtight container in the refrigerator. However, they will turn hard the next day. Simply warm them up in a pan.

Have you heard this traditional German dish before? Share it with me in the comment section below!

Until next time & guten Appetit!

Greetings from the Black Forest,
Pia

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