Berlinerkranser
Delicate wreath cookies of cooked-yolk dough, tied in a knot and finished with pearl sugar.
Cultural Context & History
Their signature comes from hard-boiled yolks mashed into the dough, giving a uniquely tender crumb. Shaped into little wreaths and sugared, berlinerkranser are among the seven sorts of Christmas.
Ingredients
- 2 hard-boiled egg yolks, cold
- 2 raw egg yolks
- 100 g sugar
- 250 g butter, softened
- 300 g plain flour
- For the topping: 1 egg white, beaten, plus pearl sugar
Recommended Tools
- Fine sievePresses the boiled yolks smooth for a tender crumb.
- Lined baking sheetKeeps the sugared tops from catching underneath.
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Step-by-Step Instructions
- 1
Press the cold boiled yolks through a sieve and mash to a smooth paste with the raw yolks and sugar.
- 2
Knead in the softened butter and flour until you have a smooth, even dough, then chill for 2 hours.
- 3
Roll small pieces into thin ropes about 10 cm long and shape each into a wreath, overlapping the ends into a loop.
- 4
Dip the top of each wreath in the beaten egg white, then press gently into the pearl sugar.
- 5
Arrange on a lined tray and bake at 180°C for 10–12 minutes, until barely set and a pale cream colour.
Chef's Tip
The cooked yolks are the secret — sieved and worked into the raw ones, they give these cookies their sandy, melt-in-the-mouth crumb.
Chef's Tip
Chill the shaped wreaths again for ten minutes before baking so they hold their loop and stay pale.
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