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SPINGE (ITALIAN) DOUGHNUTS | |
1 c. water 1/2 stick butter 1 c. flour 1 tsp. baking powder 1/4 tsp. nutmeg 1/8 tsp. salt 4 eggs Oil for frying Confectioners' sugar sifted with cinnamon Combine water and butter, bring to boil sift dry ingredients together and add all at once to boiling mixture. Remove from heat; mix vigorously. Add eggs, one at a time, mixing well after each addition. Drop from top into oil heated to 375 degrees. Fry until golden brown and drain. Sprinkle with sugar mixture. Serve warm or cold. |
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