Make a soft but not sticky yeast dough from the ingredients. After the dough has risen to about twice its size, knead it vigorously again and form balls about 3 cm in diameter from it. Let rise covered.
Now press it flat so that a slice is formed. Make a depression in the center of the underside of this disc with your fingers. Bake with the indentation facing down in hot fat until they have a nice, golden brown color. Now turn and finish baking on the second side. Drain.
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