Raisin spelt buns

Raisin spelt buns

By
From
Scandinavian Baking
Makes
18
Photographer
Columbus Leth

An afternoon roll that I serve with butter, alongside hot chocolate and whipped cream, a real Scandi classic for cold winter days. It’s also the first thing we serve at birthdays and ‘cake table’ parties, before the sweet cakes are served.

Ingredients

Quantity Ingredient
25g fresh yeast
600ml cold water
5g salt
2 tablespoons honey
250g white stoneground spelt flour, plus more to dust
250g wholegrain stoneground spelt flour
150g raisins
1 egg, lightly beaten

Method

  1. Crumble the yeast into the water in a big bowl, stir to dissolve, then add the salt and honey. Mix in the flours and give a good stir with a wooden spoon. Knead the dough lightly in the bowl, working in the raisins. Cover with cling film and leave to rise at room temperature for one hour.
  2. With a lot of flour on a work surface, knead the dough gently and form it into 18 buns, then place on baking trays lined with baking parchment. Cover with tea towels and leave to rise in a warm place for 30 minutes.
  3. Preheat the oven to 220°C. Brush the rolls with the egg. Spray cold water in the oven to create steam and bake for 20 minutes, then leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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