Ok we’re friends with baking again. Bea and I made crullers on Saturday morning. The nice thing is that they are like doughnuts but they are made with an eggy dough that isn’t yeasted and so you don’t have to wait for it tor rise. Bea was the fry master and she did a great job. The recipe was from the Zingerman’s Bakehouse book. Yum – we will be making these again!
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