Fruit Rolls

Ingredients

• 500 g spelt flour type 1050
• 1 packet dry yeast
• 250 ml milk
• 1 tsp salt
• 80 g Butter
• 70 g raw cane sugar
• spelt flour type 1050 (for working)
• 60 g raisins (or rum raisins)
• 4 dried dates (pitted, finely diced)
• 50 g dark chocolate (coarsely chopped)
• 1 egg yolk
• 2 Tbsp whipping cream

Instructions

1. 1.

   Sift the flour onto a wooden board. Create a well in the center. Mix the yeast with 1 tsp sugar and some lukewarm milk, pour into the well, dust with flour and let rise for 10 minutes. Knead the pre‑mix and remaining ingredients together vigorously. Cover with a kitchen towel and let proof again in a warm place for about 40–50 minutes until the dough has roughly doubled.

2. 2.

   Knead the dough once more, adding the drained rum raisins, diced dates and chopped chocolate, kneading them in. Shape the dough into a mound and divide it into about 12–16 pieces.

3. 3.

   Roll each piece into a ball and place on parchment‑lined baking trays with some space between them. Let rise again for 10 minutes. Whisk the egg yolk with cream and brush the rolls with this mixture. Bake the trays individually in the oven at 180 °C for about 30 minutes until golden yellow.

4. 4.

   Remove the fruit rolls from the oven and let cool.