Struwen

Ingredients

• 500 g spelt flour
• 3 eggs
• 350 ml milk
• 40 g yeast
• 1 tbsp cane sugar
• 30 g Butter
• 1 pinch salt
• 125 g raisins (to taste)
• 1 tbsp butter
• 50 g hazelnuts
• 200 g Goat cheese
• 1 tbsp honey
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil (≈40 ml)
• Salt
• ground pepper
• 100 g young fresh spinach

Instructions

1. 1.

   Dissolve yeast in slightly lukewarm milk. Put spelt flour into a bowl, press a well in the center, pour in the yeast‑milk mixture, cover with a little flour and let rise for 15 minutes. Then add the remaining ingredients and stir the dough until smooth. Let the dough rise for another hour.

2. 2.

   Melt butter in a pan over medium heat and bake small cakes from the dough. In another pan without fat, toast the nuts until golden brown, remove them and roughly chop. Whisk honey, oil and balsamic into a vinaigrette and season with salt and pepper.

3. 3.

   Slice goat cheese and marinate it in the vinaigrette. Wash, trim and dry the spinach. Arrange Struwen together with the spinach, nuts and marinated cheese on plates and serve.