The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
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.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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