A signature of Vorarlberg bakeries, Kornspitz is a breakfast roll known for its pointed ends and mixed-grain coating. A quick-rising dough cooked in the air fryer makes this a practical version to prepare in one session.
Mix the lukewarm water with the sugar and instant dried yeast and leave for 5 minutes, until foam forms on top.
Add the flour, salt and olive oil to the yeast mixture. Dust the work surface with a pinch of flour and knead for 5 minutes, until elastic. Shape into six small rolls with pointed ends.
Lightly moisten the tops of the rolls and press into the sesame seed, flaxseed and rolled oat mixture. Leave to rise at room temperature for 5 minutes.
Arrange in the air-fryer basket and cook in an air fryer preheated to 180°C / 355°F for 10 minutes, removing when golden on top. If you do not have an air fryer, bake in an oven preheated to 180°C / 355°F for 18 minutes.
Moisten the rolls before pressing them into the grain mixture, or the coating will fall off during cooking. Allergens: contains wheat (gluten) and sesame.
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