Berlinerkranser (Berlin Wreaths)

• 4 egg yolks (hard cooked)
• 4 raw egg yolks
• 1 cup sugar
• 1 lb butter (lightly salted or unsalted)
• 5 1/2 cups flour
• 1 egg white
• pearl sugar (for topping)

Instructions

1. Mash the hard cooked yolks and mix in raw yolks. When smooth stir in sugar.
2. Knead in alternately the butter and flour. Chill the dough overnight.
3. Break dough into pieces the size of small walnuts; then roll into "ropes" 1/3 – 1/2 inch thick.
4. Cut into 4-5 inch lengths and form wreaths, overlapping ends. Press down lightly to make ends stick together.
5. Brush each one with beaten egg white and dip in pearl sugar (crushed loaf sugar).
6. Bake at 325°F for 20 minutes.