Name: Mini Bavarian buns – delicate pastries with rum and lemon zest
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 30
Ingredients: 500 g plain flour; 30 g fresh yeast; 1 teaspoon granulated sugar (for the starter); ¼ l milk (lukewarm); 50 g granulated sugar; 3 egg yolks; 50 g softened butter; 2 tablespoons rum; a pinch of salt; a pinch of grated lemon zest

Preparation procedure

Preparing the starter: In a small bowl, mix the yeast with a teaspoon of sugar in ¼ l of lukewarm milk. Let stand for 5–10 minutes, until a light foam forms.
Making the dough: Sift the flour into a bowl, add the risen starter, the remaining milk, the egg yolks, sugar, butter, rum, salt and lemon zest. Beat with a whisk or mixer until a smooth and elastic dough forms.
First rising: Cover the bowl with cling film or a cloth and let the dough rise in a warm place for 60 minutes, until it doubles in volume.
Shaping the buns: Divide the risen dough into small balls (3–4 cm in diameter). Place them on a baking sheet lined with parchment paper, spaced 3 cm apart.
Second proofing: Let the shaped buns on the baking sheet proof for another 20 minutes under a cloth.
Baking: Preheat the oven to 180 °C. Bake the buns for 10–15 minutes, until golden on top.

Time required and number of servings

Preparing the starter and dough: 15 minutes
First rising: 60 minutes
Shaping and second proofing: 30 minutes
Baking: 10–15 minutes
Total time: approx. 2 hours
Yield: 30–35 mini buns

Conclusion

Mini Bavarian buns will delight you with their lightness and subtle flavors – the rum aroma combined with lemon zest creates a pleasant contrast and gives the pastries a festive character. Thanks to their small size they are perfect as finger food for gatherings with friends or as a small gift. Try them at the next opportunity and enjoy home baking to the fullest.

Mini Bavarian buns – delicate pastries with rum and lemon zest

For 30 portions

Ingredients

Dough:

Preparation procedure

Time required and number of servings

Conclusion

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