Summer Buns

Cinnamon Buns always feel like coming home, don’t they? I don´t know why, but I always associate Cinnamon Buns with baking in my nana´s kitchen when it´s cold outside, which is kinda funny because we never did that… But I guess I´m not the only one who pictures a situation like this when it comes to Cinnamon Buns.

But as I just said, I always think about cold days when I think about these litte scandinavian baked goods. So I wanted to create a more summer like version. And well, here we go.

Ingredients:

Berries

Icing sugar

Lemon juice

Nuts

Dough:

310g Spelt flour

160g Whole grain spelt flour

60g Brown sugar

1/4 tsp Salt

155g Soymilk

80g Margarine

20g Yeast

150g Apple puree

Filling:

100g Margarine

230g Brown sugar

3tsp Cinnamon

4tsp Vanilla

Instructions:

Put the flour, sugar and salt into a big bowl and mix them.
Put the soy milk, margarine and apple puree in a pan and slightly warm it up (Stir constantly). Try to reach body temperature, add the yeast and don’t stop to stir. Attention: When the temperature is over 40°C, the yeast bacteria will die and the buns won´t rise, so in this case, let it cool down before you add the yeast.
Knead the flour mixture and the soy milk mixture together (knead 3 minutes).
Cover it with a kitchen towel and let it rest in the sun (or any other warm place) for about an hour.
Continuing with the filling, melt the margarine and mix it with the sugar, cinnamon and vanilla.
Preheat the oven (180°C)
Cover your worktop with flour and roll the dough into a square shape.
Brush the dough with the filling (you can also fill it with some berries if you want to).
Roll the dough up into a long starting at the long side. Then cut into 12 slices. Place the rolls cut side down on a with a baking sheet covered baking tray.
Bake rolls in preheated oven until golden.
Mix about 1/2 cup icing sugar with a little bit lemon juice and pour it over the buns (it works best if you let them cool down first).
Top the buns off with some berries and nuts.