I love the breaking open of a new day! Today was especially lovely to me and a wonderful morning for baking.
The coming of the Lenten season always brings up one of the few symbols of my German heritage that we enjoyed while growing up – donuts!
My Mom always made cake donuts covered with sugar or cinnamon sugar which I must confess we enjoyed well into Lent as her recipe made so many. My variation started last week when I mixed flour and water, added a little yeast, and set it to grow a lively sourdough starter. First there were pancakes and now donuts from its bubbling crock. A mere ten from my recipe, fragrant with nutmeg and covered with cinnamon and sugar will sustain me with thoughts of home.
My mother-in-law made “kreppels” probably from “Krapfen”, deep fried dough sprinkled with powdered sugar, for her family. Although hers were plain, I remember the German bakery near home with rounds of fried dough filled with cream or marshmallow and dusted with sugar, a favorite for my Dad. I find myself smiling now remembering the explosion of cream in my mouth when I bit into the soft browned dough.
Donuts now in the freezer will satisfy us for some Sundays to come. And the mysterious fragrance of the starter will call forth more pancakes or perhaps some biscuits another morning.