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Sweet Tasting Crullers
Beignets, crullers, and churros all have similar ingredients and all make for a tasty side dish to a strong cup of coffee. Best eaten warm-ish, not hot. Makes 36 crullers

1/3 cup sugar
1/4 cup margarine or butter
2 eggs
2 tablespoons milk
1-3/4 cups all-purpose flour
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon salt
Cooking oil or shortening for deep-fat frying
Powdered sugar or sugar

In a large mixing bowl beat sugar and margarine or butter with an electric mixer until light and fluffy. Add eggs, one at a time; beat well after each addition. Add milk (batter may appear slightly curdled). Stir together flour, mace or nutmeg, and salt. Stir into the egg mixture. Chill 1 to 8 hours.

On a well floured surface, gently roll half of the dough into a 12x6-inch rectangle. Cut into 2-inch squares (do not reroll). Repeat with remaining dough. Fry 3 or 4 squares at a time in deep hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining squares of dough. Gently shake warm crullers in a bag with powdered sugar or sugar; cool.

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