John Myers
Ingredients for 4 servings:
- 250 g milk
- 65 g butter, soft, vegetable oil also works
- 12 g salt
- 10 g sugar
- 500 g flour, type 505
- 7 g dry yeast
- Fat, for the tray
- Butter, for spreading
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Eierring can be found in the Main Triangle and Lower Franconia / Bavaria.
Add all ingredients one after the other to the BBA and select the dough program. Of course, the yeast dough can also be made in any other food processor or by hand. The egg ring can be croissant or ring-shaped, serrated or even smooth on the outside. After the dough has rested, cut it and roll it into strips about 20 cm long, then press it in half lengthwise in the middle with the handle of a wooden spoon. Use scissors to create serrated edges on the dough, or place it on a greased baking sheet in a curved or rounded shape as desired. Brush with melted butter and spray with water (with a water syringe) before baking. Bake at 250°C for 10-15 minutes. After baking, moisten again with the water syringe to give the egg rings a beautiful shine.
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