Ingredients
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1¼ cups Milk
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5 cups Spelt Flour
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1 package (7 g) dry Yeast
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3 tablespoons Sugar
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2 Egg
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½ cup soft Butter
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1 pinch Salt
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10½ oz (300 g) Apricot
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confectioners’ Sugar
Directions
Instead of a metal baking sheet, you can also use a ceramic baking dish (this would require a bit longer in the oven). The sweet rolls also taste good with other fillings, such as vanilla pudding or a poppy seed filling.
Steps
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1
Done
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Heat the milk until lukewarm and pour into a bowl or a stand mixer, along with the spelt flour, dry yeast, sugar, eggs, ½ cup butter, and salt. Knead for 5 minutes, until you form a soft dough. Cover with a dish towel and let the dough rise in a warm spot until it has doubled in size (about an hour). |
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2
Done
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Preheat the oven to 340°F (170°C) or 300°F (150°C) (convection oven). Brush some of the melted butter onto a baking sheet. Roll out the dough on a lightly floured surface to about a finger thickness and cut into 30 squares. Add a heaping teaspoon apricot Powidl to the middle of each square, fold together, and press the edges together, so that the sweet roll is sealed. |
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3
Done
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Place the seam side down on the baking sheet, brush with butter, and let rise for 15 minutes. Bake for about 20 minutes on the second rack from the bottom, then brush on the rest of the butter. Bake for another 5 minutes. Remove from the oven and allow to cool slightly. |
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4
Done
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Dust with confectioners’ sugar and serve lukewarm or cold. Goes well with a vanilla sauce or ice cream. |
