In an attempt to make our volunteer kickoff for this year's BornHack a little bit more present and personal, we have decided to share the recipe for the very easy to make overnight buns that we had for breakfast during last year's buildup and teardown. This way, we can all sit in our homes and share freshly baked bread with our favourite topping, when virtually networking online.

We share this now so that you have a little time to get ready and remember, you have to start on Friday night:

Ingredients (makes ~10 buns):

• 0,5 L water
• ~10 g yeast (if using active dry east instead of fresh yeast, you should only use ~2 g)
• ~1 table spoon sugar
• 100 g rolled oats
• 400 g flour
• ~1/2 - 1 tea spoon salt

The night before (5-10 minutes work time): In a medium bowl (~20 cm diameter) mix water, yeast and sugar, then add the rolled oats, followed by flour and salt. With a large spoon, combine it all into an even mixture, cover the bowl and put in refrigerator.

In the morning: (~5 minutes work time) Preheat oven to 200°C and prepare one or maybe two oven trays with non-stick paper. Using two forks, place little piles of dough on the baking sheets, roughly the size of the buns you want and bake them in the oven for 25-30 minutes until golden brown.

Let them cool for ~10 minutes on a cooling rack before eating.

Leftover buns should be kept in a sealed container or plastic bag, to prevent them from becoming very dry.