Shows what I know. I’ve been calling this dessert Mrs. Scherben’s Vogel all week long. It’s called Mrs. Vogel’s Scherben. Got it? The name doesn’t exactly go trippingly off the tongue, and, unfortunately, the dessert itself doesn’t fare well on the tongue. Big disappointment this week, and I’m surprised, because I’m a sucker for sweet, warm, sugary, fried dough.
Exhibit A: When my brother and I were little, we spent summers at my grandparents’ house in Maine. The house was conveniently located about 100 yards from the East Boothbay General Store. On weekends, the general store churned out the most delicious classic donuts. Mike and I would get up in the morning and walk to the store to buy a bag full of chocolate donuts rolled in sugar. They were always warm, soft, and delicious, and I dream of making donuts that will be as good as those. When the store stopped making the donuts, my dad started buying very good Harris-brand boxed donuts, and my favorite were the chocolate covered in coconut. A very noble successor, but not the same as freshly-made, warm donuts that stained our brown paper bag with grease and sugar.
These scherben seemed like a shoo-in with their combination of sweet, warm, sugary, and deep-fried. Alas. It’s not that they were bad, but the fried dough was beyond plain. Plain is a nice word for it. More like stale crackers. If you really plastered them with cinnamon sugar and powdered sugar, they were perfectly decent. But mine weren’t greasy enough to take a thick sugar coating. All my lovely cinnamon sugar slid off the scherben and gathered at the bottom of the bowl, leaving me with the stale crackers.
There is an upside. This week’s Tuesdays with Dorie dessert was chosen by Teanna of Spork or Foon, and she’s one of my favorite TWD’ers, so go check out her site and read about her experience with the vogel, er, scherben. She will make you laugh, I guarantee. And she’ll have the recipe, in case you want to give these a try.