German Semolina Pudding (Grießbrei) with Cinnamon Sugar

Ingredients

• 4 cups Milk
• 1/2 cup Semolina
• 2 tbsp Sugar
• 1/4 tsp Salt
• 2 tbsp Butter
• 2 tbsp Cinnamon sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium-sized heavy-bottomed saucepan, combine the 4 cups of milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt.
2. 2Place the saucepan over medium heat (around 176.7°C / 175°C) and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges. Do not let it boil rapidly.
3. 3While whisking constantly, slowly pour in the 1/2 cup of semolina. Continue to whisk vigorously for about 1 minute to ensure no lumps form.
4. 4Reduce the heat to low (around 93.33°C / 95°C) and cook for 10 to 12 minutes, stirring frequently. The pudding is ready when it has thickened to a creamy consistency, similar to thick porridge.
5. 5Remove the saucepan from the heat and stir in the 2 tablespoons of butter until it is fully melted and incorporated into the pudding.
6. 6Serve the Grießbrei warm in bowls. Sprinkle each serving generously with the 2 tablespoons of cinnamon sugar.

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