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.
Fruity, fluffy and served warm, these rolls are perfect for brunch, a snack between meals or a lavish afternoon coffee.
Preliminary time: approx. 5 hours rising time
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 35 minutes
500 g PureSpelt half-white or white flour
1/2 tsp salt
60 g sugar
250 ml milk, cold
15 g fresh yeast, crumbled
1 egg
60 g butter, in pieces, cold
1 tbsp apple cider vinegar
200 g cherry or raspberry jam
200 g cherries, pitted and halved
1 package vanilla sugar (or 1 tsp vanilla paste or extract)
30 g butter, soft
40 g icing sugar
100 g cream cheese, room temperature
a few cherries for garnish
Dough: Mix the flour, salt and sugar, then form a well. Add the remaining ingredients and knead briefly to form a smooth dough. Cover and let rise at room temperature for 3-4 hours, pressing and folding down the dough several times.
Forming: Using a little flour, roll out the dough to a rectangle measuring approx. 25 x 70 cm. Spread with jam. Spread the cherries and vanilla sugar on top, then roll up the dough from the long side. Cut the roll into rounds. Place the rounds in the buttered form, cover and let rise at room temperature for another 30-60 minutes.
Baking: Bake for 35-40 minutes in the lower half of an oven preheated to 180 °C convention (160 °C convection). Remove from oven.
Frosting: Mix the butter with the icing sugar until you have soft peaks. Stir in the cream cheese one tablespoon at a time. Spread the frosting over the warm rolls, garnish and serve.
The rolls taste best served warm.
You can bake the rolls in advance. Then reheat in the oven at 180 °C for 5-10 minutes just before serving, spread with frosting and serve.
IG Dinkel, Judith Gmür-Stalder
