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PUFFS (PURIM)

(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)







Make the dough same as for Berliner Pfannkuchen, and when well risen
roll out on a floured board one-half inch thick, cut in triangles, lay
on floured dishes or board to rise. When well risen, drop into a deep
kettle of boiling butter and with a spoon baste with the butter until
brown; remove with a perforated skimmer and sprinkle with powdered
sugar.











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