Maissauer Wreath

For the wreaths, strain the yolks and beat with sugar and butter until fluffy. Stir in flour, salt and vanilla sugar. Now let the dough rest in a cool place for a few hours.

Then roll out the dough to a thickness of 3 mm and cut out rings about 5 cm in diameter.

Mix sugar with nuts, brush the rings with yolk and dip the wreaths in the nuts. Now spread them on a baking tray.

Bake the Kranzerl at 200° C until light brown.

Then put two rings together with jam and enjoy the Kranzerl.

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