Cut chestnuts crosswise, place on a baking tray, sprinkle with water and heat in a hot oven for about 12 minutes until they burst open.
Peel chestnuts and cook in hot milk. After 5 minutes, add a pinch of salt and sugar.
Puree cooked chestnuts and leave open for 1 hour.
Then mix with flour, 4 yolks, room-warm butter and nutmeg.
Shape the mixture into round pogatscherln (loafs) about 4 cm in diameter.
Roll the pogatscherln first in beaten yolk and then in breadcrumbs. Fry in plenty of hot fat until golden brown and serve while still warm.
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