Let dough chill for 2 hours. Brush with egg white and dip into pearl sugar. To ensure that the wreaths hold their shape, chill them again before applying egg white and sugar. The dough is fairly soft, so make sure the kitchen is not too warm when you work with it. Recipe and photo from TINE Norske Meierier, the Norwegian dairy cooperative.
Recipe is translated and converted from metric to U.S. measurements.