Featured Pinch Tips Video
Add the eggs beating well.
Sift in the cinnamon and enough flour to make a stiff dough.
Cut into rectangular pieces 3 inches by 5 inches.
Make 5 cuts lengthwise in the dough 1/2 inch apart and 4 1/2 inches long, so that the rectangle remains in one piece.
When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.