Knead a soft yeast dough from the given ingredients, let it rest in a warm place for 20 minutes.
Divide the dough into 80 g pieces, shape into balls and let rest for 10 minutes.
Form into flesserln, cover and let rise for half an hour. Whisk an egg with a spoonful of milk, brush the flesserl and sprinkle with hail sugar.
Bake at 200 °C hot air for about 20 minutes.
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