Blueberry and ginger buttons

Blueberry and ginger buttons

Total: 3 hr 15 min. | Active: 45 min.
vegetarian

Ingredients

for 8 pieces

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
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

How it's done

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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