Prepare a yeast dough from the ingredients for the dough. If you don`t know how to do this, just look at a basic recipe. Knead the dough until it is completely smooth and has a lot of tension. Then let it go for a moment. Then divide it into eight parts.
Grind a small bun from each part, d. H. Hold the dough loosely with your hand, the little finger and thumb form a U, the other fingers only exert light pressure. Now let your hand circle lightly on a non-floured work surface. The thumb and little finger automatically slide dough under the ball so that the surface tension increases as desired.
Then make a hole in it with a wooden spoon handle, swing on the handle and make the hole bigger and bigger with your hands. It should have a diameter of approx. 5 cm, as it will rise again when baking. Let rise for another 15 minutes.
Then brush with egg and bake at 200 ° C for 10 - 15 minutes until they are golden yellow and when you press in with your finger, the dough springs back into its shape and no dent remains. Now let cool down on a wire rack.
Note: We traditionally eat these rings on New Year`s morning. Legend has it that the year is as round as the New Year`s ring. Shaping takes some practice. Don`t get discouraged if the symbolic year doesn`t turn out right away.
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