- 200 milliliters lukewarm Buttermilk
- ½ cube fresh Yeast (20 grams)
- ½ teaspoon sugar
- 60 grams melted butter
- 1 teaspoon grated Lemon peel
- 300 grams Pastry flour
- 200 grams Spelt flour
- 1 teaspoon salt
- 2 tablespoons finely chopped Fresh herbs (such as Parsley, dill, basil, etc.)
- 1 egg
Dissolve the yeast in the buttermilk with 1/2 teaspoon of sugar until smooth. Place the remaining ingredients in a mixing bowl, pour in the yeast mixture and knead with the kneading hook of an electric hand mixer into a smooth dough. Knead until it no longer sticks to the rim of the bowl.
Cover and let rise in a warm place for about 45 minutes.
Knead the dough on a lightly floured surface, divide it into 25-30 equal-sized portions, shape them into balls, press them flat and place on a parchment paper-lined baking sheet. Let sit covered for 15 minutes. (You can also roll it out to be 2 cm thick, then cut out circles of about 5-6 cm in diameter, approximately 2-2 1/2 inches.) Whisk the egg yolk with the milk and brush the portions of the dough with it.
Bake at 180°C (approximately 350°F) for about 20 minutes, or until golden brown. Remove and let cool.