Title: Ceregi
Categories: Donuts Russian
Yield: 1 Servings

1/2	c	Butter
4	c	Flour
1/2	c	Sugar
1/2	ts	Salt
6		Eggs, beaten

Mix dry ingredients, add butter and blend well. Add eggs and mix dough as for noodles. Roll out thin and cut into squares. Then cut through center a little and put two corners through the center so it looks like bow ties. This fried very rapidly in deep fat, so you have to watch them and take them out immediately as they get golden brown. (Mary Dubivsky's recipe from St. Mary's Russian Orthodox Church cookbook, Minneapolis, early '70s or late '60s)

Dobru' chut'! My mom called them crullers. My sister's Scandinavia in-laws call them fattigmand.

From: Schaller_Barb@htc.honeywell.com (Barb Schaller)

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