Pour boiling water over small, dry, purchased krendels* until they swell slightly, but do not let them turn mushy like porridge. Drain off the water, add salt, and pour on browned or ordinary butter.
Or soak the krendels in red wine. When they swell, fry in butter. To serve, sprinkle with sugar and cinnamon.
These “monks” are prepared at roadside stations** where it is difficult to find any kind of provisions.