MealMap #58

A butter-based pastry with a sweet, delicate flavour and a hint of vanilla, brushed with egg glaze before baking so it comes out glossy, and usually scattered with sesame seeds. The dough is shaped by hand: spirals most often, but also braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes, or letters of the alphabet. A clove is sometimes pressed into the centre for extra flavour. The name is the diminutive of a word for a ring-shaped loaf. They are baked for Easter and eaten after Holy Saturday, keep well in a sealed jar, and go with morning coffee or afternoon tea.

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