floured rolled in Cinnamon sugar Apricot preserves Prepare recipe of Plunderteig and chill. Cut off a third of the chilled dough and roll it out 1 cm thick. Brush the dough with beaten egg. Cover it with the floured candied fruit and sprinkle on the cinnamon sugar. Fold the dough in half and roll it out 1 cm thick. Cut the filled dough in 0.75 X 20 cm strips. Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds. Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1.5 hours. Bake in a moderate oven, 180ºC . for 20 minutes or until they are golden. Brush the hot twists with apricot preserves.