PureSpelt vanilla birds nests
for 15 nests
400 g of PureSpelt white flour
1/2 teaspoon of salt
125 g of sugar
20 g of yeast, crumbled
1-1.25 dl of milk, lukewarm
100 g of butter, soft, cut into pieces
1 egg, whisked
3 dl of milk
1 vanilla pod, slit open along its length
3 tablespoons of corn starch
4 tablespoons of sugar
50 g of liquid honey
2 tablespoons of cream
50 g of flaked almonds
For the yeast dough, mix together the flour, salt and sugar. Stir the crumbled yeast into the lukewarm milk, add the soft butter and the whisked egg. Add the milk mixture to the flour and knead it into a soft, elastic dough. Cover with a cloth and allow to rise at room temperature for 2-3 hours until it has doubled in volume.
For the vanilla cream, place all the ingredients in a saucepan and bring it almost to the boil whilst stirring constantly, continue to stir for a short time. Using a spatula, sieve the cream into a bowl, cover the bowl with a cloth and allow to cool completely.
For the coating, stir the honey and the cream together.
Shaping the dough: Cut the dough into 15 approximately equal pieces, form the pieces into discs with a diameter of 8-10 cm and lay them on a baking tray lined with baking powder. In the middle of each disc press down to form a depression. Brush the edges of the discs with the honey/cream mixture and sprinkle the brush edge with almond flakes. Use an icing bag fitted with a smooth nozzle to distribute the vanilla cream evenly in the depressions in the centre of the discs.
Bake for 15-20 minutes in the middle of an oven preheated to 180°C. Enjoy while fresh.
Flavour the vanilla cream with a little cherry liqueur according to taste.
IG Dinkel, Judith Gmür-Stalder