Colorful buns made from yeast dough
Time
Preparation time: 7 min.
Cooking or baking time: 25 min.
Rest period: 60 min.
Total preparation time: 1 hr. 32 min.
Our cakes do not have to fill you up. If the dough is rolled out a little thinner, the cake may go a little longer, so even more airy, it tastes best to us.
In such a case, yeast dough of course remains. We make colorful cake rolls with ingredients that just come into your hands. Everything that is not consumed in 2-3 days, comes into the freezer.
ingredients
For the dough
- about 1/3 of the dough for fruit pies described here. The affected cake then has to go just a little longer and be even looser.
- 500 g wheat flour type 405 (and some flour for dusting the dough and for baking the baking board)
- 80 g of sugar
- 1 cube of yeast
- 250 ml of milk
- 80 g sunflower margarine (and some margarine for greasing the baking tray)
- 1 pck or 7 g vanilla sugar
- ½ tsp salt
- 1 egg
What did I knead into it? (Not balanced)
- 80 g of currants, brewed with boiling water and dried
- 50 g of ground hazelnuts
- 40 g candied fruits, diced
- 3 drops of bitter almond flavor
- only for the surface / crust: 2 teaspoons of sesame seeds
preparation
- The recessed cake dough is slightly flattened and covered with a portion of the ingredients, folded and vigorously kneaded further. During further kneading, all ingredients are added.
- After making the whole dough, a dough roll is made and divided into four portions.
- The four pieces are made into balls, rolled in sesame seeds, pressed flat on baking paper, covered and kept warm for about 60 minutes.
- The oven is preheated to 180 °, and the risen buns come directly on the lying in the bottom rail pizza stone.
- After 25 minutes (top and bottom heat) make the stick sample and let the colorful buns on a grid or wooden board to cool.
