Stir the eggs and egg yolks well, stir in the melted lukewarm fat, add wine or kirsch. Finally, knead in the flour well.
Leave the dough to cool for 1 hour.
Then form into rolls, cut into walnut-sized pieces and roll them out thinly on a well-floured board.
Bake the dough sheets floating in hot fat until done.
While still hot, sprinkle with a little whole cane sugar and cinnamon.
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