Blueberry and ginger buttons

Total: 3 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 436 kcal
, Fat: 16 g
, Carbohydrate: 62 g
, Protein: 10 g

Ingredients

8 pieces

Hint:


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

Yeast dough

500 g light spelt flour
1 ¼ tsp salt
1 tbsp ground cane sugar
¼ cube yeast (approx. 10 g), crumbled
75 g butter, soft
2 dl milk
1 egg, beaten

Filling

250 g blueberries
1 ½ tbsp ground cane sugar
1 tbsp lemon juice
1 tsp ginger, finely grated
50 g butter, soft

To bake

80 g icing sugar
1 ½ tsp ginger, finely grated
2 ½ tsp lemon juice
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the blueberries, sugar, lemon juice and ginger in a pan, cover and simmer for approx. 5 mins. Remove the lid, reduce to a syrupy consistency for approx. 5 mins., stir in the butter, leave to cool, cover and chill.

To shape

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the filling over half of the dough, fold the other half over the top. Cut the dough lengthwise into strips approx. 3 cm wide. Twist each strip and shape into a button. Place the buttons on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide the buttons onto a rack and leave to cool. Mix the icing sugar, ginger and lemon juice to create a thick glaze, drizzle over the buttons, leave to dry.

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