Recipe for Spelt yeast buns with crumble and strawberries

How to make Spelt yeast buns with crumble and strawberries

1. 1. Prepare the leaven. Heat the yeast at room temperature. Crumble it into a saucepan, add the erythritol (2 tbs) and mash with a teaspoon until the yeast dissolves. Next add 2 tbs of spelt flour and the warm milk, and mix everything thoroughly. set aside for 15 minutes until it rises.

2. 2. Once the leaven has risen, add the rest of the ingredients - the remaining spelt flour, salt, egg, yolk, soft butter and the remaining erythritol. Knead it until it becomes soft, plump and flexible. Form into a ball, place in a greased bowl, cover with a cloth and leave in a warm place for an hour to rise.

3. 3. Meanwhile prepare the crumble. Cut the cold coconut oil into small pieces and rub together by hand with the wheat flour and xylitol.

4. 4. Then knead the dough again and divide it into 9 equal parts. Shape them into round buns by arranging them in a cake tray lined with baking paper. Cover with a towel and leave for another 40 minutes or so to rise.

5. 5. Once the buns have doubled in size, press the bottom of a glass down hard to make an indentation. Arrange slices of strawberry inside.

6. 6. Glaze the buns with whisked egg white and sprinkle on the crumble.

7. 7. Bake in an oven pre-heated to 180C for 20 minutes