Silesian doughnuts (Silesian: Kreple) are traditional
Traditionally, the reason for making kreple has been to use up all the
lard, sugar, eggs and fruitin the house, which are forbidden during Lent. They are eaten especially on Fat Thursday, the last Thursday before Lent (Silesian: "Tusty czwortek", Polish: "Tłusty czwartek").
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