Grandma’s Butterkringel

Ingredients

• 3 hard‑boiled yolks (hard cooked)
• 1 fresh egg yolk
• 150 g powdered sugar
• ½ vanilla bean seeds
• 250 g soft butter
• 400 g flour
• 1 packet cake glaze
• lemons
• Hail sugar
• Chopped almond kernels

Instructions

1. 1.

   Peel the hard‑boiled eggs, halve them, remove the yolks (reserve the whites for other uses) and strain through a sieve. Whisk together the fresh yolk, powdered sugar, and vanilla seeds until creamy. Add the softened butter. Fold in the flour by spoonfuls. Chill the dough for 30 minutes, then roll it out to a thickness of about ½ cm. Cut rings (≈6–7 cm diameter) and place them on a parchment‑lined baking sheet. Bake in a preheated oven at 200 °C for about 10–12 minutes.

2. 2.

   While still warm, brush the rings thinly with lemon glaze and sprinkle with a mixture of hail sugar and chopped almonds.