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3. Spoon dough into muffin tin, filling each mold halfway.
3. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil).
Spoon dough into pan.
Spoon dough into the Spätzle maker and slide the hopper back-and-forth to drop bits of dough into the boiling water.
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(You can spoon the dough instead if you wish).
Line a 20cm square tin with foil and spoon the dough into it.
Spoon this dough into a donut baking tin, and smooth out any lumps for more even donuts.
Spoon the dough into greased loaf pan.
Spoon the dough out of the mixing bowl and onto a cutting board.
Spoon the dough into a large resealable plastic bag, Use scissors to snip a 1/4 to 1/2" hole in one corner of the bag.
3. To prevent air pockets from forming in the dough, spoon the flour into a measuring cup and use a flat knife to level it out.
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