Stuffed Spelt Pastries
Bread & Rolls
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Cook Time
2 h
Servings
8
Difficulty
Medium
Prep Time
60 Min
Ingredients (15 ingredients)
-
30 g Spelt Flour Type 630
-
200 ml Milk or plant-based alternative
-
650 g Spelt Flour Type 630
-
200 ml lukewarm milk
-
8 g Dry Yeast
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2 EL Date Paste
-
1 EL Yacon Syrup
-
2 Stück Eggs
-
40 g soft Butter
-
40 g mild Coconut Oil
-
1 TL Salt
-
Cream Cheese
-
Parsley
-
Milk for brushing
-
Butter optional
Preparation (9 steps)
Prepare pre-dough
Add spelt flour and milk or plant-based alternative to the mixing bowl and mix for 3 min./50°C/speed 2.
Let the pre-dough cool
Remove the pre-dough from the mixing bowl and let it cool.
Prepare main dough
Add lukewarm milk and dry yeast to the mixing bowl and heat for 2 min./37°C/speed 2.
Add remaining ingredients
Add spelt flour, date paste or yacon syrup, eggs, soft butter or coconut oil, salt and the cooled pre-dough to the mixing bowl and knead for 3 min./kneading setting to a smooth, elastic dough.
Let the dough rise
Place the dough in a bowl, cover and let rise in a warm place for about 1 hour, until doubled in size.
Shape and fill the dough
Divide the dough into 8-10 pieces. Roll each piece into a rectangle. Spread with cream cheese and parsley (or a sweet filling of your choice), cut and braid.
Brush the pastries
Brush the pastries with milk.
Bake the pastries
Bake the pastries in a preheated oven at 180°C top/bottom heat for about 25-30 minutes until golden brown.
Optional: Brush with butter
Optional: Brush with a little butter after baking.
Finished cooking? Great! 🎉
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Allergens
- Spelt
- Eggs
- Milk
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