Sour cream curl

Name: Sour cream curl
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 500 g Flour; 300 g Schmand; 300 g Butter; 2 Egg yolk (size M); 150 g Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

500 g Flour
300 g Schmand
300 g Butter
2 Egg yolk (size M)
150 g Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Pour flour on a work surface, make a depression in the middle, add sour cream. Spread butter in flakes on the edge of the flour and knead with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes. Then roll out the dough on a floured work surface approx. 0.5 cm thick. Cut out circles (6 cm Ø). Cut out circles (2.2 cm Ø) from the middle of each circle to form rings.
2
Whisk egg yolk and 2 tbsp. water. Brush one side of the rings (carefully, as the dough is very tender) with egg yolk first, then press the side into the sugar crystals. Place the smooth side on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 18-20 minutes. Remove the cringles from the oven and let them cool down on a cake rack
3
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