Yeast Rolls with Plums and Pecans

Ingredients

• 510 g spelt whole‑grain flour
• 1 cube yeast
• 200 ml lukewarm milk
• 2 tbsp honey
• 1 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 at a warm spot for about 30 minutes.

2. 2.

   Add salt, 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 proof for another 45 minutes.

3. 3.

   Meanwhile puree plums with an immersion blender. Split vanilla pod lengthwise and scrape out the seeds. Mix plum purée 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 pecans, and roll tightly.

5. 5.

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

6. 6.

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

7. 7.

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