Spelt crustis with apricot jam
easy
30 mins
30 mins
Ingredients
- 425 g + some spelt flour
- 75 g + 2 tablespoons ground spelt
- 1 TABLESPOON Honey
- 300 ml Buttermilk
- 1 cube (42 g) fresh yeast
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- baking paper
- 7-10 Tbsp pour la confiture d'abricots
- 200 g Soft Apricots
- 1/8 l Orange juice
- 3 TABLESPOONS Almonds (with skin)
- 1 small ripe mango
- 1 TABLESPOON Lime or lemon juice
- 150 g Greek yoghurt or crème légère
Directions
- 1
Mix 425 g flour and 75 g coarse meal in a bowl, make a depression in the middle. Warm up honey and 1/3 buttermilk lukewarm. Crumble yeast into it and dissolve it. Pour into the hollow, mix with some flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes.
- 2
Rest of buttermilk, one go. TL salt and oil to the pre-dough. Knead everything smooth with the dough hooks of the hand mixer. Cover the dough and let it rise for another 40 minutes
- 3
Dice the apricots and soak in the orange juice for at least 1 hour. Roughly chop the almonds. Roast in a pan without fat, let cool down
- 4
Knead the dough again and form approx. 12 rolls with floured hands. Brush with water and sprinkle with 2 tbsp. gristle. Place on a baking tray lined with baking paper and cut in slightly. Leave to rise for about 20 minutes.
- 5
Bake the rolls in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-20 minutes. Let them cool down
- 6
Peel and finely dice the ginger. Peel mango, remove flesh from stone and cut into pieces. Puree both with the soaked apricots and lime juice. Stir in the almonds. Arrange spelt crusts with yoghurt and apricot puree
Nutrition Facts
270 kcal
44 g
6 g
8 g
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