Yeast Buns with Plums and Pecans
Yeast buns with plums and pecans - Nutty, fruity, good - fluffy dough rolls with a sophisticated filling.
Healthy, because
Even smarter
Nutritional values
Thanks to the fiber it contains, whole spelt flour stimulates digestion and keeps you full for a long time. Almonds and pecans provide us with a lot of protein, vitamin E and unsaturated fatty acids. Prunes are an excellent source of dietary fiber, which helps digestion.
Choose unsulfured dried fruit! For some people, the sulfurized fruit can cause headaches and nausea. As for the type of dried fruit, feel free to experiment: Figs, dates or apricots are also conceivable, for example.
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 30 ozs Whole Grain Spelt Flour
- 8 tsps Yeast
- 7 ozs lukewarm milk
- 2 Tbsps honey
- 1 pinch salt
- 2 ¾ ozs butter
- 5 ozs dried Plum
- ½ Vanilla bean
- ½ tsp Ground cinnamon
- 4 ½ ozs ground almonds
- 5 ozs Pecan
- 2 Tbsps Whipped cream
Preparation steps
Sift 18 ounces of flour into a bowl. Form a hollow in the middle and crumble yeast into it. Stir in a little milk and honey and let rise, covered, in a warm place for about 30 minutes.
Then add salt, the remaining milk and melted butter and knead into a smooth dough until it separates from the edge of the bowl. If necessary, add more milk or flour. Cover again and let rise for about 45 minutes.
Meanwhile, for the filling, puree the plums with a hand blender. Cut vanilla bean in half lengthwise and scrape out the pulp. Mix plum puree with vanilla pulp, cinnamon and almonds. Chop the pecans.
Knead yeast dough on a floured work surface and roll out into a rectangle measuring approx. 12" x 24". Spread plum mixture on top, sprinkle with nuts and roll up compactly.
Cut dough with a sharp knife into 12 pieces about 2" wide. Place the dough rolls next to each other in a springform pan lined with baking paper and let rise for 15 minutes.
Brush rolls with cream. Bake in preheated oven at 180 °C / 350 ˚F for about 40-45 minutes (test with chopsticks).
Remove cake from oven and let rest for 5 minutes. Then remove from the mold and let cool on a cooling rack for 10 minutes.
