Dinkel Muffins

Ingredients

• 500 g spelt flour type 1050 (+ a little extra for kneading)
• 0.5 tsp Salt
• 1 packet dry yeast
• 250 ml milk (3.5% fat)
• 100 g melted clarified butter
• 1 egg
• 70 g whole cane sugar
• 1 tsp vanilla powder
• 0.5 lemon (juice)
• 400 g plant-based frying oil
• 30 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Mix flour with salt and dry yeast in a bowl and set aside.

2. 2.

   In another bowl whisk together milk, clarified butter, egg, whole cane sugar, vanilla powder and lemon juice.

3. 3.

   Add the flour mixture and knead well for about 5 minutes. Add more flour if needed. Cover dough and let rise in a warm place for at least 30 minutes.

4. 4.

   Roll out dough on a floured surface to about 1 cm thickness. Cut small squares of 2 cm sides with a large knife.

5. 5.

   Heat oil in a pot to 170 °C and fry the dough pieces in the hot fat for 1–2 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Let cool slightly and dust with powdered sugar before serving.