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250g spelt flour
250g wholemeal spelt flour
250ml milk
1 cube of fresh yeast
1 teaspoon salt
1 tablespoon honey
45g butter
1 free range organic egg
50g raisins
Optional: Plum jam
Today we baked delicious spelt/whole wheat rolls with raisins, for St. Martin's Day. In hindsight, we should have baked 12 small rolls instead of 6 large ones; the large ones were a bit too much for our little monsters. We stored it in a biscuit tin. later in the afternoon they asked for some more bread with the tasty jam. So the rolls were finished after all!
This is how you make St. Martin's rolls
Soak the 50g of raisins in warm water.
Crumble the cube of freah yeast and heat the milk to lukewarm.
Stir the yeast into the milk and it set aside for 10 minutes.
How to make the dough
Add the salt, honey and butter to the bowl.
Separate the egg and set the yolk aside until later.
Pour the egg white into the flour mixture in the bowl.
Knead the mixture until it forms a cohesivet dough.
Knead the dough briefly, shape into a ball, cover and place in a warm spot.
Let the dough rise for at least 30 minutes and knead it briefly,
Roll the dough.
Spread raisins over the dough.
Roll it up and break into 6 pieces.
Shape the dough into round buns.
Cover the buns with a warm, damp tea cloth and let them rise for another 30 minutes
Preheat the oven to 170°C
Cut a cross into the rolls with a sharp knife.
Fetch the egg yolk, whisk it and brush the rolls with beaten egg.
Tap on the underside of a bun with your bent index finger; if it sounds hollow, the bun is done
Allow the buns to cool on the baking tray.
St. Martin's Day buns are very tasty, especially with some plum jam!
Wishing you a happy St. Martin's Day!