These little fried dough cookies are fun to make because they puff up into unique shapes when you drop the into the hot oil. "Scherben" means snowflakes and I suppose that's an appropriate name because no two cookies look alike.
I procrastinated making these cookies because they require 4" of oil and I know from experience that oil used to deep fry something can't be reused. It seems wasteful to me. But as I'm down to just 4 recipes in
Baking by Dorie Greenspan, it was time to make them.
 |
| The dough rests in the refrigerator then is rolled out thin. |
 |
| Cut into strips and then each strip is slit down the center, leaving a bit of dough on either end. Then back into the refrigerator. |
 |
| Heating up the oil. I was a bit skimpy--maybe 3". |
 |
| Getting the paper towels ready. |
 |
| Frying the dough a few at a time. |
 |
| Rolling them in cinnamon and sugar. |
 |
Sprinkled with powder sugar just before serving.
|
As I said, these were fun to make. And if eaten immediately, they were quite tasty. But I covered them loosely with a towel, and served them two hours later by which time they were no longer crispy. Must have been the towel!
I now have just three recipes to make and I will have baked EVERYTHING in Dorie's terrific book. I hope to finish by the end of the year:
- Parisian Apple Tartlet (Rich found butter puff pastry at Trader Joe's)
- Creme Brulee (I don't have the right pans so ramekins will have to do)
- Floating Islands (Need to be eaten right away, so I'll have to invite people over. Maybe Christmas guests?)
No comments:
Post a Comment