Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe. And because I’m working in the botanical institute I decided to bake rolls in form of flowers.
The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.
And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue: