Hey there bumblebees,
I know I am not writing a lot, but I would much rather just post what is important, instead of spamming to much. No big apology, I am here to share my most recent favourite recipe with you. This one is based on a recipe from Trine Hahnemans book a bout scandinavian food. As you already know, I change everything, so this is a fructosefree and lactosefree version.
They are just wonderful and so tasty, especially, when they are fresh. I usually make one batch and freeze most of it, because we don ´t eat them that fast. I love them with fructose free jam and butter – a wonderful fragrant. <3 Also They are awesome to prepare, when you need to bring something for a breakfast or have guests over.
Recipe: Spelt cardamom buns
Makes 13-14 buns
fructosefree and lactosefree
- 500 grams of organic spelt flour type 1050
- a little buckwheat flour for working surface (works best!)
- 1/2 tsp cardamom (you can make 50:50 with cinnamon as well)
- 1 tsp of salt
- 20 grams of fresh yeast
- 375 ml of lukewarm milk
- 25 grams of melted butter or margarine, cooled
- 1 tsp of dextrose
- 1 beaten egg with a little water for brushing
- Melt butter in a little pot and let it cool
- Warm the milk in a seperate pot (careful, to hot mik could kill the yeast) and dissolve the yeast in the lukewarm milk then add the melted butter.
- Sift the flour, cardamom, sugar and salt together in a big bowl and stir the wet ingredients into the flour mixture with a hand mixer or kitchen machine.
- When a dough has formed that comes cleanly from the edges of the bowl, turn it out onto a floured work surface and knead for five minutes or mix it another 5 minutes with the hand mixer or kitchen machine (that is how I do it).
- Return the dough to the bowl (oil in the bowl keeps it from sticking to it afterwards), cover with cling foil and leave to rise in a warm place for 1 hour.
- Tip the dough out onto the work surface and slightly knead it, then shape it into 13-14 equal small buns. I use a kitchen scale to make them equal.
- Line a baking tray and place them on the tray. Cover with tea towels and leave t
o rise again for 20-30 minutes. If the buns are slightly floured it keeps the tea towel from sticking to the buns!
- Preheat the oven to 190°C ( a bit less that in the original recipe, because spelt browns much easier!).
- Beat egg with a bit of cold water and brush each bun with egg wash.
- Bake for 15 to 18 minutes. The original recipe calls for 25-30 minutes. Mine always were to hard at that time and to dark as well. So I figured, they are done after 15-18 minutes (depend on how many you make and how big they are. They should be light brown and fluffy
- Take them out of the oven and cover with a clean tea towel while you cool them…or eat them warm with butter 😉
Enjoy these wonderful beauties and let me know, how your spelt cardamom buns turn out! 🙂
Loads of love, Anna Valeria