Powidlpofesen

Cut barked rolls in half lengthwise, spread powidl on the flat sides and reassemble two slices at a time.

Whisk milk and vanilla sugar and let the rolls soak briefly in this mixture. Heat vegetable oil to finger height in a frying pan.

In the meantime, whisk eggs with flour, pull bread slices through and fry in hot fat until golden brown.

Serve sprinkled with a mixture of cinnamon and sugar.

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