Osnabrück spring rolls

Ingredients for 10 servings:

• 450 g flour, wheat flour type 550
• 50 g flour, rye flour
• 20 g potato flour
• 350 ml water
• 20 g yeast (1/2 cube)
• 1 tbsp sugar
• 1 tbsp oil
• 10 g salt
• 1 tbsp Flour (for spreads 1+2)
• 200 ml water (for pranks 1+2)
• 50 g coconut oil (for spreads 3)
• Ammonium bicarbonate (for 3 strokes), 1 spoonful

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Specialty from Osnabrück – only available there

Knead all dough ingredients into a dough (it shouldn’t be too stiff). Cover and let the dough rise in a warm place for 20 minutes. Then shape the dough into a log and divide it into 10-15 pieces. Shape each piece into a ball and place it on a greased or parchment-lined baking sheet. After about 10 minutes, flatten the dough pieces slightly. Preparation of Spreads 1 and 2: Mix flour with a little water and stir in 200 ml of hot water. Now apply this spread to the pieces of dough. When the surface of the dough begins to dry out, brush again and let dry. The dough pieces have now properly risen. Time for Spread 3: Dissolve Baskin (coconut oil), let it cool to approx. 50°C, mix with baking powder. Now apply this spread to the pieces of dough. Let it stand briefly and then place it in the preheated oven. Baking temperature: Initially 250°C, then immediately reduce to 200°C. Baking time: approximately 20 minutes. After baking, the surface of the rolls will have “popped,” giving them the name “Springbrötchen.”