Grießschmarrn
A cherished Austrian sweet semolina scramble: durum wheat semolina gently swollen in vanilla milk, scrambled into fluffy golden buttery nuggets in a skillet, dusted with icing sugar, and paired with plum compote (Zwetschkenröster).
Ingredients
- • 180g fine durum wheat semolina (Weizengrieß)
- • 500ml whole milk
- • 40g sugar
- • 1 packet vanilla sugar (or 1 tsp vanilla extract)
- • 1 pinch fine sea salt
- • 50g cold Austrian butter for frying
- • Icing sugar for dusting
- • Plum compote (Zwetschkenröster) or apple sauce for serving
Preparation Steps
In a heavy saucepan, bring the whole milk to a gentle boil with the sugar, vanilla sugar, and a pinch of salt. Slowly rain in the semolina in a steady stream, whisking constantly to prevent lumps from forming.
Cook over low heat for 1 minute while stirring vigorously until the semolina pulls away cleanly from the sides of the pan into a thick dough. Remove from heat, cover tightly with a lid, and let rest for 15 minutes to swell.
Melt half the butter in a wide frying pan over medium heat. Tip the rested semolina dough into the pan and tear it into bite-sized clumps using two wooden spatulas. Add the remaining butter and fry for 8 to 10 minutes, tossing constantly until golden-crusted and crisp at the edges.
Transfer the steaming golden grießschmarrn to a heated serving plate. Dust generously with sifted icing sugar and serve accompanied by warm spiced Austrian plum compote.