Doughnuts with Plums and Pecans

Ingredients

• 510 g spelt whole‑grain flour
• 1 cube fresh yeast
• 200 ml lukewarm milk
• 2 tbsp honey
• a pinch salt
• 80 g liquid butter
• 150 g dried plums
• 0.5 Vanilla pod
• 0.5 tsp ground cinnamon
• 80 g ground almonds
• 150 g pecans
• 2 Tbsp whipping cream

Instructions

1. 1.

   Sift 500 g flour into a bowl. Create a well in the center and crumble yeast into it. Stir in some milk and honey, cover, and let rise in a warm place for about 30 minutes.

2. 2.

   Add salt, the remaining milk, and liquid butter; knead into a smooth dough until it releases from the bowl edges. If needed, add more milk or flour. Cover again and let rise for another 45 minutes.

3. 3.

   Meanwhile, puree plums with an immersion blender. Split the vanilla pod lengthwise and scrape out the seeds. Mix plum jam with vanilla seeds, cinnamon, and almonds. Chop pecans.

4. 4.

   Knead dough on a floured surface and roll into a rectangle about 30 × 60 cm. Spread plum mixture over it, sprinkle nuts on top, and roll tightly.

5. 5.

   Cut dough into 12 pieces roughly 5 cm wide with a sharp knife. Arrange the rolls side by side in a parchment‑lined springform pan and let rise for 15 minutes.

6. 6.

   Brush rolls with cream. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 40–45 minutes, checking with a skewer test.

7. 7.

   Remove cake from the oven and rest for 5 minutes. Then release from the pan and cool on a wire rack for 10 minutes.