for 6 pieces

Dough

500 g	half-white flour
1 ½ tsp	salt
2 tbsp	sugar
2 tsp	ground cardamom
½ cube	yeast (approx. 20 g), crumbled
90 g	butter, soft
3 dl	milk
2 tsp	rose water

To shape

1 tbsp

milk

To bake

60 g	icing sugar
2 tsp	lemon juice
1 tsp	rose water
	sugar egg with chocolate

How it's done

Dough

Mix the flour, salt, sugar, cardamom and yeast in a bowl. Add the butter, milk and rose water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Divide the dough into 6 portions, divide each portion in half and shape into strands approx. 30 cm long. Take two strands at a time and twist together, shape into wreaths on a tray lined with baking paper. Brush the wreaths with milk.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack. Combine the icing sugar, lemon juice and rose water, spread on top of the wreaths, top with the sugar eggs and leave to dry.

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