Gingerbread rolls with gingerbread icing

Ingredients for 1 servings:

• 400 g wholemeal spelt flour
• 100 g almonds, ground
• 8 g baking malt as needed
• 1 packet of dry yeast
• 100 g sugar
• 1 packet of vanilla sugar
• 1 ½ tbsp honey
• 1 tbsp gingerbread spice
• 2 tbsp oil
• 250 ml milk
• 125 g powdered sugar
• 1 tsp gingerbread spice
• lemon juice
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Gingerbread with a twist, for 30 pieces

Heat the milk, oil, and honey. Mix together the flour, almonds, dried yeast, baking malt, sugar, vanilla sugar, and gingerbread spice (I always do this with a whisk; it loosens the mixture nicely). Add the warm milk mixture to the flour mixture. Use a dough hook. Knead until nothing sticks to the bowl anymore. Let it rise in a warm place for about 1 hour. Then shape into small balls (makes about 30 balls) and let rise again for about 20 minutes. Bake at 200°C for about 15 to 20 minutes. This amount is perfect for the Pampered Chef White Lady. Let cool thoroughly. Mix the powdered sugar with the gingerbread spice, stir in a little lemon juice, and enough water to create a spreadable glaze. Spread it on the rolls. I actually only make half the glaze, because the rolls taste great without it too.