Traditionally made with white flour, yeast, milk, butter, malt, sugar and salt, these round, split breakfast buns are found in small bakeries and cafes. The artisan versions are superior to the mass produced varieties that use improvers and milk powder to prolong the shelf life. Spelt gives them a nutritious kick. Made with kefir instead of milk, they are mouth-watering.
- 350 g strong white wheat flour
- 200 ml kefir, brought up to room temperature
- 150 g white spelt flour
- 50 g butter, softened
- 50 ml milk, warmed
- 1 egg yolk, beaten
- 15 g honey
- 15 g yeast
- 10 g salt
- Milk, for glazing
Dissolve the yeast in the honey and warm milk. Put the flours and half of the salt in a large bowl and allow it to come up to 20°C.
Crumble the butter into the flour, add yeast mixture and kefir, knead until firm and elastic. Leave to rise for an hour. Degas, leave for a second hour. Desired dough temperature is 25°C.
Divide dough into 80 g pieces, shape into ovals and place on a greased baking tray. Leave to rise for 30 minutes.
Add a tablespoon of milk and remaining salt to the egg yolk. Brush buns liberally.
With a dough cutter or large blade make a deep cut in each piece of dough down the middle without dividing it into two pieces.
The two halves must still be joined.
Bake at 210°C for 20 minutes for softer bread.