Bring milk, sugar, butter, salt and cinnamon (optional) to boil.
Add semolina and stir until it thickens.
Remove from fire, leave to cool for about 5 minutes.
Stir in raisins and egg yolk.
Spread on a baking tray with cling film, about 1 cm thick.
Cover with cling film and leave to cool for some hours or over night.
Cut semolina mix in pieces.
Melt butter in an ovenproof pan.
Add semolina pieces and toss in the butter.
Put pan in preheated oven at 220° C for about 20 minutes until gold brown. Toss-over in between.
Instead of putting in the oven, roast semolina pieces on the stove, tossing until gold brown.
Serve and dust with powdered sugar.
Serve with stewed plums, apple compote or puree.