Rohrnudeln sweet buns

Put the sugar and almond drink in a small pan and heat until the sugar has dissolved. Stir in the yeast and leave to activate for around 10 minutes. Put the flour and salt in a bowl. Add the egg yolk, butter and the sugar & almond drink mixture and knead into a smooth dough in a stand mixer with a dough hook.

Ingredients

25 g Raw cane sugar, 100 ml Almond drink, 10 g Yeast, 220 g Spelt flour (type 630), 1 pinch Salt, 1 units Egg yolk (medium), 25 g Butter

Start the special programme “Prove dough” and leave the dough to prove at 35 °C for 30 minutes.

Grease the oven dish with some butter and sprinkle the sugar on top. Divide the dough into eight equal-sized pieces, roll them into balls and put them in the middle of the oven dish. Leave the buns to prove (35 °C, special programme “Prove dough”) for another 30 minutes. Melt the remaining butter in a small pan. Once the buns have risen, brush them with the melted butter.

Ingredients

30 g Butter, 10 g Raw cane sugar

Start the “Rohrnudeln sweet buns” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, put the oven dish on the oven rack in the middle or bottom of the oven and bake the buns.

Serve the buns warm on dessert plates. Dust them with icing sugar, as desired, and serve with vanilla sauce or compote.