Spelt fruit buns

Spelt fruit buns

Total: 10 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 244 kcal
, Fat: 7 g
, Carbohydrate: 36 g
, Protein: 7 g

Ingredients

16 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

300 g light spelt flour
200 g wholemeal PureSpelt flour
1 ½ tsp salt
¼ cube yeast (approx. 10 g), crumbled
3 ½ dl water

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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How it's done

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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.

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