Prepare a short pastry from the ingredients. Wrap it in plastic wrap and let it rest in a cool place for about 1/2 hour.
Now roll out the dough thinly (as thick as the back of a knife), wheel out rectangles (approx. 10 x 5 cm), gradually place over a spaghetti doughnut mold and bake in hot fat until golden brown.
Let the doughnuts cool a bit and then roll them in a sugar-cinnamon mixture.
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