Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape the buns
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the oat milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir in the peanut butter, nuts and vanilla seeds, leave to cool.
To shape the buns
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 30 x 40 cm). Spread the filling over half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper, sprinkle with sugar crystals.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave the buns to cool on a rack.
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