Semmelschmarren with Plum Compote

The good opportunity to prepare stale buns into a delicious dish…. a Bavarian “Ur”-Schmarren, with eggs, milk and bourbon vanilla sugar. Helmut Gote cooks a plum compote to go with it, in keeping with the season. He explains his caramelizing technique and why cinnamon sticks are better than ground cinnamon.

To make the compote, rinse the plums, cut them in half lengthwise and pit them. In a heavy-bottomed saucepan, gently melt the sugar until it caramelizes to a golden brown, then mix in the plums on the spot. Then douse the plums with enough water to just cover them, add the cinnamon stick and simmer gently for about 10 minutes with the pan open. Remove from the stove and cool with the lid closed, then put in the refrigerator for a night, because the compote can then infuse really well.

For the Schmarren, cut the rolls into slices about 1/2 cm thick. Beat the eggs with the two sugars, the lemon zest and a pinch of salt until creamy, then add the milk.

Preheat the oven to 200 degrees. Grease a heavy frying pan thickly with the butter. Arrange the bun slices in a slightly brick-like pattern in the roasting pan, scatter the raisins on top and pour the egg milk over everything together. Stand for 10 min, then press firmly with your hands on the buns so that they absorb the liquid and are evenly tr

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