Lemon sour cream rings

Ingredients for 1 servings:

• 3 lemons, untreated
• 1 egg(s), separated
• 1 egg(s), including the yolk
• 300 g flour
• Salt
• 100 g sugar
• 150 g butter, soft (or margarine)
• 100 g sour cream, firmer
• 150 g powdered sugar
• 1 lime(s) (untreated)
• 1 orange(s) (untreated)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

makes about 50 rings

Thinly grate the zest from 2 lemons, squeeze out the juice, and set aside for the glaze. Set aside the egg white from the separated egg for the glaze. Place all of the dough ingredients (including the lemon zest and each egg yolk) in a bowl and use the dough hook on a hand mixer to mix into a smooth dough. Using a piping bag (no. 8 nozzle), pipe rings of about 6 cm in diameter onto a baking sheet lined with baking paper. Chill each sheet for about 10 minutes before baking. Then bake in a preheated oven at 180 degrees Celsius on the second rack from the bottom for 12-15 minutes. For the glaze, mix together the powdered sugar and egg white, gradually adding enough lemon juice to create a smooth glaze. Finely grate the zest from the third lemon, the lime, and the orange, and add it to the glaze. Dip the rings into the glaze, wipe it off on the side of the bowl, and let it dry on a wire rack. Let it steep for one week before eating.