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Dalmatian Fritters



Sift the flour. Whisk the egg yolks together with a pinch of salt. Make a depression in the heaped flour, pour in the whisked egg yolks, cream or smetana and rum, and knead into a firm pastry. Cover and set aside for 30 minutes and then roll out thinly. Using a fluted pastry-cutting wheel, cut into strips, shaping them as desired. Fry them in hot oil. Sprinkle the fried fritters with a mixture of castor and vanilla Sugar while hot

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