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German Fastnachts Knotens are made in some parts of
Germany on Shrove Tuesday. Quickly made and quickly eaten,
they are good with coffee any time of the year.

6 Tbsp. butter
1/3 c. sugar
2 eggs
2 Tbsp. water
2 Tbsp. milk
2 tsp. baking powder
3 c. flour
Cream butter and sugar. Add eggs and beat well.
Gradually add sifted flour and baking powder alternately with
milk and water. On lightly floured board, roll dough to
1/4-inch thick. Cut in strips, 2 x 4-inches wide. Cut slit in
center; pull one end through slit and twist. Drop in hot fat
and brown on both sides. Drain on paper towels. Dip in
mixture of sugar and cinnamon while warm.
Knoten are best served soon after frying.

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