Egg Rings

Ingredients

• 500 gFlour
• 250 gButter
• 280 gSugar
• 6 pcsEgg yolk
• 1 tbspBrandy
• 1 tspCinnamon
• 1 gSalt

Instructions

1. 1

   Preparation

   • Hard-boil the eggs: cook eggs about 10 minutes in boiling water. Cool, peel and separate the yolks.
   • Preheat the oven to 190 °C (top/bottom heat) or 175 °C fan. Line a baking sheet with parchment paper.
   • Mash the yolks with 250 g sugar in a bowl until smooth.
2. 2

   Make the dough

   • Mix soft butter (250 g) with the mashed yolks and sugar until creamy.
   • Add flour (500 g) gradually and knead together with 1 tbsp brandy until a firm, workable dough forms. If too dry, knead briefly by hand; dough should not be sticky.
   • Divide dough into small portions (walnut to ping-pong ball size), roll into ropes and shape into small rings by joining the ends.
3. 3

   Shape, coat and bake

   • Mix 30 g sugar with 1 tsp cinnamon. Flatten the rings slightly and roll them in the cinnamon‑sugar mixture.
   • Place rings on the prepared sheet (allow space) and bake in the preheated oven at 190 °C for about 10–12 minutes until the edges are lightly golden.
   • Cool on a wire rack. Note: they are soft when hot and firm up while cooling.