Butterkringel
Butterkringels from Spoonsparrow taste great for the whole family and are especially suitable for afternoon tea or coffee.
Ingredients
- 160 g powdered sugar
- 250 g room-temperature butter
- vanilla beans
- untreated lemons (zest)
- 350 g flour
- 3 egg yolks
- Hail sugar
- colored hail sugar
Instructions
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1.
Quickly knead powdered sugar, butter, vanilla, lemon zest, sifted flour and two egg yolks into a shortcrust dough. Wrap the dough in plastic wrap and chill for 1 hour.
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2.
Preheat the oven to 180°C. Divide the dough into four pieces and roll each piece out to 2-3 mm thickness. Keep the remaining dough pieces cool. Cut rings with two different cutters and place them on a baking sheet lined with parchment paper. Brush the rings with the remaining beaten egg yolk and sprinkle with hail sugar and colored sugar. Repeat the process with the next dough pieces.
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3.
Bake the pastries on the middle rack for 10-12 minutes. Let the butterkringels cool on a wire rack.
