Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
These sweet, filled breads on your table will make you feel like it’s heaven on earth.
Preliminary time: approx. 16 hours
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 18 minutes
130 g water
100 g Pure Spelt white or half-white flour
300 g Pure Spelt white or half-white flour
2 tbsp sugar
1/4 tsp salt
1-2 tsp ground cardamom
approx. 150 ml milk
5 g fresh yeast, crumbled
1/2 egg, lightly beaten
50 g butter, cold, in pieces
1/2 egg, lightly whisked, for glaze
approx. 50 g from the soft inside of the buns
100 g blanched almonds, ground
75 g powdered sugar
1 tbso Amaretto or a few drops of bitter almond flavouring
50 g butter, cold, in pieces
1 tbsp milk
400 ml whipping cream, with a packet of vanilla sugar (=1 tbsp sugar and about 1/2 a vanilla bean), whipped until firm
Scalded grain (Brühstück): Boil the water, pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator over night.
Dough: mix together the flour, sugar, salt and cardamom. Add the milk, yeast, egg and butter then briefly knead in the scalded grain. Briefly knead into a soft, smooth dough. Let the dough rise at room temperature for about 1-2 hours pressing down occasionally. Cover and leave overnight in a cool place or in the fridge.
Forming: cut the dough into 15 pieces. Form each into a bun and place on a parchment-lined baking sheet. Cover and let rise at room temperature for 30-40 minutes. Brush with egg.
Preheat the oven, as well as a baking stone or baking sheet, to 230 °C.
Baking: slide the risen buns, including parchment paper, directly onto the baking stone or baking sheet. Reduce the temperature to 190 °C and bake for about 15-18 minutes. Take out and let cool on a cooling rack.
Filling: cut off the top of the bun, take out some of the soft inner bread and, using a food processor, blend it with the rest of the ingredients for the filling, except the whipped cream. Distribute the mixture evenly among the buns. Place the whipped cream in a piping bag, pipe some onto each bun, add the top of the bun then, shortly before serving, dust with powdered sugar. Enjoy fresh.
Semla taste best fresh.
The buns also taste great without filling e.g., with butter and jam. Without filling, the buns can be kept 2-3 months in the freezer. They can be sliced and put in the toaster, or the whole bun can be reheated in the oven.
IG Dinkel, Judith Gmür-Stalder
