Rosemary Lemon Cakes

For the rosemary lemon cakes, first pour about half a cup of lukewarm water into a large bowl. Place the germ cube in the water and mix with a fork.

Add all ingredients in order to the bowl and mix coarsely with the fork so that the spices are well distributed in the flour. Mix in enough water to make the least sticky dough possible. The fork should remain in the finished dough and not fall over. If the fork falls over, the dough is too soft and the bread will be bacon-y. If there is still flour in the bowl that the dough cannot absorb, add a little more water. The dough should be pliable-soft, but not sticky (feel like an earlobe).

Cover the dough with a tea towel and in the meantime prepare the mold. To do this, pour the oil, spices and lemon zest into the mold and mix together.

Cut out several equal-sized heaps of dough and shape them into balls. Roll them in the oil and spice mixture before placing them in the mold. The balls should be lined up in the mold as close together as possible.

Place the Buchteln on the lowest shelf in a cold to lukewarm oven for at least 20 minutes. Then leave the Buchteln in the oven and set the oven to approx. 180 °C hot air or 200 °C bottom/upper heat.

The rosemary-lemon buns are ready when they take on a nice color and no more dough sticks to the skewer when pierced with a skewer.

Preparation Tip:

The rosemary-lemon buns are delicious warm and cold, for example with salad or soup.

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