Looking back on it now, it seems clear that I was destined to not like these “scherbens,” IF that’s their real name, from the start.
Exhibit A: their name, which I cannot say without developing a ridiculous German accent.
Exhibit B: the fact that they are, actually, German, and it is a documented fact that I do not like German desserts. See also kugelhopf, or as I like to call it, “frustratinghopf.”
Exhibit C: I don’t generally like fried foods. The last time I fried something was two years ago, when I made these deep-fried candy bars. (Nothing says “I hate you, heart” like a deep-fried candy bar.) And it’s taken me this long to recover from the experience of using all that oil to cook something.
Maybe it’s me. Maybe I didn’t roll the dough thin enough, or have the oil at the right temperature, or maybe it’s my subconscious prejudice against the German people and their fine, fine baked goods. But these…these were not gut.
Immediately after frying, once they’d gotten their initial sprinkling of sugar and cinnamon, they were okay. A bit bland, but crispy and fairly sugary. However, after sitting out for an hour or two, they were stale. Like, I did a spit-take into the trash can stale. Like, I couldn’t believe that our mild-mannered apartment air could have such a horrible, near-instant effect on a dessert. Blech! At least they looked good:
In the interest of trying to at least pretend to be healthy, I baked some of of these scherbens (is that the plural?) instead of frying them, at the suggestion of the brilliant Caitlin. Well, it worked for her, but I was underwhelmed with the results. These bowls have the exact same number of scherben in them:
Yeah, I guess the oil is a necessary evil in this case. Ah well. I have had some medicinal chocolate to help me recover, and have bid a final auf wiedersehen to these scherben. Please remind me of this experience next time I want to make deep-fried Bavarian dessert pretzels or something.