New Year's rings

Ingredients for 1 servings:

• 500 g flour
• 20 g yeast
• 250 ml milk
• 1 tsp salt
• 80 g butter
• Egg(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

a tradition in my family, makes 8 servings

Prepare yeast dough from the ingredients. If you don’t know how to do this, just look up a basic recipe. Knead the dough until it is completely smooth and has plenty of tautness. Then let it prove briefly. Finally, divide it into eight pieces. Roll each piece into a small roll. In other words, hold the dough loosely in your hand, forming a U with your little finger and thumb, and applying only light pressure with the other fingers. On an unfloured work surface, gently rotate your hand. This will automatically push the dough under the ball, increasing the surface tension as desired. Then make a hole in it with the handle of a wooden spoon, swing it on the handle, and gradually make the hole larger with your hands. It should be about 5 cm in diameter, as it will expand again during baking. Let it prove for another 15 minutes or so. Then brush with egg and bake at 200°C for 10-15 minutes, until golden brown and, when pressed with a finger, the dough springs back into shape without leaving a dent. Let cool completely on a wire rack. Note: These rings are traditionally eaten on New Year’s morning. Legend has it that the year will be as round as the New Year’s ring. Shaping them takes some practice. Don’t be discouraged if the symbolic year doesn’t turn out perfectly right away. Makes 8 servings.