Topfenzergln

For the curd cheese dough, knead the curd cheese well with the flour and a pinch of salt. Use enough flour so that the dough no longer sticks to your fingers. Shape the dough into small loaves about 1/2 cm thick and fry in a pan with a little fat until brown on both sides. Pour the milk into the pan, add some sugar if necessary and put the Zergln in. Put a lid on the pan and let it stew for about 5 minutes until soft. Arrange the curd cheese on plates and sprinkle with sugar. If you like, you can also sprinkle a little cinnamon on top.

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