for 12 pieces

Dough

500 g	white flour
1 ¾ tsp	salt
4 tbsp	decorating sugar, crushed
1 parcel	gingerbread spice (approx. 20 g)
1 parcel	dry yeast (approx. 7 g)
2 ½ dl	milk water (1/2 milk, 1/2 water)
60 g	butter, cut into pieces
1	egg, beaten

To shape

1	egg, beaten
2 tbsp	decorating sugar

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the dry yeast. Add the milky water, butter and egg, 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

On a lightly floured surface, divide the dough into 12 equal portions, shape into balls and arrange as a wreath on a baking tray lined with baking paper, leaving plenty of room between the balls. Cover and leave to rise again at room temperature for approx. 30 mins. Glaze the wreath with egg, sprinkle with sugar crystals.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave the wreath to cool completely on a rack.

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