Fluffy burger buns made from spelt flour

Ingredients for 1 servings:

• 330 g spelt flour type 630
• 180 ml milk, 3.5% fat
• 40 g butter
• 15 g sugar
• 1 tsp, leveled salt
• ½ cube of fresh yeast
• 2 eggs
• sesame

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

for 8 buns

Heat the milk, butter, and sugar in a saucepan to a good 37 degrees Celsius. A laser thermometer or a food processor with a temperature sensor helps, otherwise make sure it’s slightly warmer than lukewarm. In a bowl, mix about 100g of the spelt flour with the salt and the crumbled half of the yeast cube. Whisk one of the eggs. Stir the warm milk, butter, and sugar mixture into the flour mixture and process until a smooth dough forms. A hand mixer with a dough hook or a food processor helps. Now slowly add the rest of the flour, and about halfway through, add the beaten egg. Add small amounts at a time and mix well. Finally, knead the dough until nothing sticks to the sides of the bowl. Divide the dough into 8 pieces, shape them into balls and roll them into rounds, then flatten them into approximately 2cm thick dough pieces and place them on a baking sheet. Place the baking sheet in a warm place and let the dough rise for a good half hour. Separate the second egg. The egg white isn’t needed. After the resting time, brush the buns generously with egg yolk using a pastry brush. Sprinkle with sesame seeds, if desired. Bake the buns at 200°C (400°F) top/bottom heat for about 10-15 minutes. Monitor the browning and remove when desired.