Instructions

/ Dough according to Hanka Soudné / In a pot, boil water with salt and fat, add flour and let it 'evaporate' while stirring constantly for about 5 minutes, then remove from heat and mix until cool. Fold in one egg at a time into the cooled mixture, fill into a pastry bag with a cut tip and squeeze wreaths onto a baking sheet. Pipe two layers and especially much smaller than those available in the pastry shop, hence my husband calls them 'double bites'.

Bake for 15 minutes at 200 degrees, then reduce to 170 and bake for another 10 minutes. Do not open the oven door at all during baking, otherwise the wreaths tend to 'fall'. Cut while hot and let cool.

Cream

Cook thick pudding, cover with foil to prevent drying out and let cool completely. Then sift with a hand electric mixer. Beat softened butter until foamy and gradually fold in the cooled pudding. Fill the wreaths using a pastry bag with a cut tip. Drizzle with icing and let set in the refrigerator for at least an hour.