A signature of Vorarlberg bakeries, Kornspitz is a breakfast roll known for its pointed ends and mixed grain crust. The quick-rising dough is baked in the airfryer, making it doable in one sitting.
Mix the lukewarm water with the sugar and instant dry yeast, and let it stand for 5 minutes until foamy.
Add the flour, salt and olive oil to the yeast mixture, dust the counter with a little flour and knead for 5 minutes until elastic, then shape into six small pointed rolls.
Lightly dampen the tops of the rolls and press into the sesame, flax and oat mixture, then let them proof at room temperature for 5 minutes.
Arrange in the airfryer basket and bake in an airfryer preheated to 180°C for 10 minutes, until golden on top; without an airfryer, bake in an oven preheated to 180°C for 18 minutes.
If you press the rolls into the grain mix without moistening the surface first, the coating will fall off during baking. Allergens: contains wheat (gluten) and sesame.
To get the traditional pointed ends, roll each tip thin between your palms while shaping. Adding a pinch of pumpkin seeds to the grain mix is also a traditional variation.
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