Mix all the ingredients in the mixer for 15 minutes on medium speed until the dough is smooth and elastic. Divide the dough into pieces of 40 g each and shape into rolls. Leave to rise to double size. Bake in a bit of oil in a puff dumpling pan at medium temperature. Turn when they are golden – bake approx. 4 minutes on each side.

Fill with jam using a pastry bag – rhubarb or plum is recommended. Then roll in a cinnamon/sugar mix. They are at their best newly baked, e.g. with vanilla ice cream.

Recipe by Geir Skeie - www.geirskeie.com / World Champion Bocuse d’Or 2009