Silesian doughnuts (Silesian: Kreple) are traditional Silesian doughnuts.
Traditionally, the reason for making kreple has been to use up all the lard, sugar, eggs and fruit in 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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