- For the dough:
- 3 cups wholemeal spelt flour (plus a little 'for the necessary corrections during the first phase of the dough)
- 1 cup of milk
- 2 eggs
- 3 tbs sugar
- 2.6 oz butter
- fresh yeast ¼ cube (or 1 tbs of dried yeast)
- For the filling
- 4 oz butter
- 4 oz sugar
- In the drum of the machine you place in this order: milk, butter - cut into cubes and slightly softened at room temperature but not melted - sugar, eggs, wholemeal spelt flour, yeast chopped into fine pieces with your fingers.
- Select the dough program, normally it lasts 1h 30m kneads the dough and allow the first yeast of the dough.
- While the bread machine is kneading and yeasting, work in a bowl the butter softened and cut into cubes and the sugar untill you have a smooth cream.
- After the dough program, when the bread machine has finished, remove the dough and place it on a table over a baking paper sheet.
- Flatten the dough with a rolling pin and create a rectangular sheet high about 0.2 inch.
- Cover the dough sheet with a layer of butter cream
- Rolling up the sheet of pastry in the sense of length creating a long roll with a circular base.
- Prepare a 9-inc springform pan spreading it with a pinch of butter and cover it with baking paper soaked with water
- Cut 12 little rolls
- Arrange the rolls in the pan approximately ½ inch. away from each other
- Let the rolls yeast again for half hour
- Bake in preheated oven at 180 degrees Celsius/ 360 degrees Fahrenheit and bake for 45 minutes. You can cover with a sheet of aluminum to prevent it from becoming too dark.
Pour the milk, the eggs, the butter softened at room temperature but not melted, the sugar and the yeast in to the well. Getting them together bringing in the flour from the in of the well, for not breaking the wall of the well. Continue till the ingredients are well melted.
Then you have to kneading for at least 15 mins with strenght: push, fold, slap and roll the dough around, over and over, until the dough become silky and elastic.
Then put it in a bowl in a warm, moist, draught-free place, cover with a kitchen towel not in contact with the dough, and allow it to prove for about one hour. After half an hour give a soft and quick knead to the dough directly into the bowl, just to facilitate the yeast. After one hour the dough has doubled in size.
Now you can proceed with the instructions #3 provided in the main recipe.