Sour Cream – Kringel with Hail Sugar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 4 tablespoon sour cream, solid or sour cream
- 250 g butter, cold
- 75 g suar, (crystal suar)
Print Recipe
Pin Recipe Instructions
- Put the flour, sour cream and butter in pieces in a mixing bowl. First knead the ingredients with the hand mixer, then briefly and vigorously with cool hands. Chill the dough in cling film for 30 minutes.
- Roll out the dough about ½ cm thick on a well-floured work surface. Use a round cookie cutter to cut out circles (approx. 4 cm in diameter). Cut out another circle (approx. 1 cm in diameter) from the middle of each circle, so that squiggles are created. Knead the leftover dough again, cut out a total of approx. 60 circles.
- Lightly press the dumplings into the granulated sugar, spread with the smooth side on 2 baking sheets lined with baking paper. Bake trays in a preheated oven (electric oven: 175 ° C / fan oven: 150 ° C) for 15-18 minutes.
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