Cinnamon and Lemon Spelt Breakfast Buns

Cooking time: 2 hours 30 minutes

Recipe serves: 6

Complexity level: Medium

Method

Sprinkle the yeast over the warm milk in a large bowl.

Add a pinch of sugar and whisk lightly with a fork to dissolve the yeast. Let stand for 5-10 mins until foamy

Add the remaining sugar, egg, butter and cardamom.

Use a wooden or silicone spoon to combine the ingredients thoroughly

In a separate bowl, add the salt into the flour. Gradually add the flour mix to the cardamom mix, a little at a time, folding the flour with a spoon after each addition.

Transfer the dough to a clean counter and knead for 10-12 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.

Transfer the kneaded dough to a lightly oiled bowl, turning to coat in the oil. Cover loosely with plastic wrap and a kitchen towel and leave to prove in a warm place or sunny corner for 1 hour, until double in size.

Filling

Combine the zest, sugar, flour and cinnamon in a small bowl. Work the mixture until soft.

When ready, divide the dough in two and roll each half into a rectangle, about 30cm x 15-20cm and 1cm thick.

Spread the soft butter evenly over the rectangles. Top with the cinnamon mixture, dividing equally between the dough.

Roll one piece of dough tightly lengthways, and then cut the roll into 10-12 equal slices (depending on the depth of the tin, remembering they will rise in size once cooked).

Repeat with remaining dough. Butter a baking tray, baking dish or tin. Place scrolls in the dish and cover loosely with plastic wrap and a tea towel, then return to sunny spot to prove again, about 1.5-2 hours.

Preheat the Electrolux Steam oven to 200°C using the Electrolux Steam function.

Brush the dough with egg wash and sprinkle with sugar (glaze).

Bake the buns in the top half of the oven until golden brown, about 15-18 minutes. The steam keeps the buns moist on the inside. Don’t overbake.

Serve warm.

Recipe Presented by Electrolux