1. mix flour with baking powder and salt in a baking bowl. Knead together with remaining dough ingredients until smooth and firm. Rest dough for 1/2 hr.
Divide dough into several pieces and roll out on floured surface until 3 – 4 mm thin. Cut strips about 15 cm long and 1 1/2 cm wide with a serrated pastry wheel or kitchen knife and fold the strips into a loose knot.
Heat oil or lard in a deep fryer or in a high saucepan.
Bake the dough in batches until golden brown and drain on kitchen roll. Dust with powdered sugar and serve.
Tip: Instead of clarified butter, you can also use butter in most cases.
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