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Spelt fruit buns
30 m active | 10 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 244
  • Fat about 7g
  • Carbohydrates about 36g
  • Protein about 7g
This is needed
This is needed for 16 piece
Dough
  • 300 g light spelt flour
  • 1.5 tsp salt
  • 200 g wholemeal PureSpelt flour
  • 3.5 dl water
  • 0.25 cube yeast (approx. 10 g), crumbled
To shape
  • 150 g pitted prunes
  • 150 g dried figs, halved
  • 150 g dried sour apricots
  • 100 g walnuts
  • 50 g hazelnuts
  • a little wholemeal PureSpelt flour
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, knead briefly into a very moist dough using the dough hook on a hand mixer. Cover and leave to rise in the fridge for approx. 8 hrs. (or overnight).
To shape
Mix in the dried fruit and nuts, cover and leave to rise at room temperature for approx. 1 hr. Place the dough on a well-floured surface, divide into 16 portions using a dough scraper, arrange on a sheet of baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
To bake
Place the baking tray in the centre of the oven, preheat the oven to 240°C. Slide the baking paper and buns onto the hot baking tray. Bake for approx. 25 mins. in the lower half of the oven. Remove from the oven, leave to cool on a cooling rack.