Ingredients
- 500 g flour, and to work with
- 1/2 cube of yeast 20 g
- 40 g sugar
- 250 g milk
- 2 tablespoons vanilla sugar
- 1 pinch of salt
- 60 g butter, soft
- 1 egg
- 1 egg, beaten, for brushing
- 12 edible flowers, e.g. violets
- Sugar, for sprinkling
Instructions
- Line the baking tray with baking paper.
- Put the milk, butter and yeast in the mixing bowl and heat for 3 min/37°C/speed 2.
- Add the egg, flour, sugar and salt and knead /5 min until the dough is sticky. Divide the dough into 4 equal parts and form 4 balls. Place the balls of dough on the baking sheet and let rise for about 20 minutes at room temperature. Then put the dough in the fridge for 15 minutes. Meanwhile, preheat the oven to 200°C.
- Place 3 flowers each, press down lightly and brush the surface of the dough and the flowers with a thin layer of beaten egg so that they adhere well, make two cross-shaped cuts with scissors and bake for 20 minutes in the oven (200°C).
- Leave the rolls to cool on a wire rack and serve.
