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German Crullers
Ingredients:
2 cups milk
4 eggs
1 tablespoon butter, melted
Lemon flavoring
1/2 teaspoon salt
2½ to 3½ cups flour
Vegetable oil or lard for frying
Preparation:
- First boil the milk and pour it,
while hot,
over
a 2 cups of flour; beat it very smooth and when it is cool have ready
the
yolks of the eggs well beaten; add them to the milk and flour, beaten
well
into it, then add the well-beaten whites; then, lastly, add the salt
and
as much more flour as will make the whole into a soft dough.
- Flour your
board, turn your dough upon it, roll it in pieces as thick as your
finger
and turn them in the form of a ring; cook in plenty of hot oil.
NOTE:
This is a
nice breakfast cake with coffee.
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Complete with a tin storage,
this great set of 11 round, stainless-steel cookie cutters comes in
handy
for all seasons. The cutters range in size from 3/4 inch high to 3-5/8
inches high, and they have rolled edges on top to protect fingers
during
the cutting process.
Dishwasher-safe.
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Did You Know?
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A
traditional cruller (or twister) is a twisted,
usually ring-shaped, fried pastry made of choux pastry and it looks
somewhat like doughnut, often topped with plain powdered sugar;
powdered sugar mixed with cinnamon; or icing.
The name comes from early 19th century Dutchkruller, from krullen "to
curl". Crullers are traditionally eaten in Germany and some other
European countries on Shrove Tuesday, to use up fat before Lent. In
Danish they are knowns as "Klejner" and in Swedish as "Klenäter",
both names deriving from Low German. In Scandinavia crullers are common
at Christmas.
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