My World Champions – Buns

5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 150 ml Lukewarm water
  • 1 cube Yeast
  • 1 tsp Sugar
  • 25 g Butter (not liquid)
  • 100 g Yogurt to taste
  • 450 g Spelt flour type 630
  • 2 tsp Salt
  • 2 tsp Baking malt optional
  • Grains to roll


  • Put the water with the yeast and the teaspoon sugar in a mixing bowl and stir well, dissolve the yeast.
  • Then gradually stir in the butter and yoghurt, then add the flour with the salt and work everything into a dough and then let it rest for a good 30 minutes. Then fold the dough, press the flour on the work surface and flatten the dough, then fold it in alternately, roll out the whole thing about 10-15 times and roll out the dough and cut into eighths.
  • Now roll every single triangle in the grains - I have sunflower seeds, pumpkin seeds, sesame seeds and beat them briefly in the machine.
  • Place the pieces on a baking sheet and let rise for another 10-15 minutes. During this time, preheat the oven to 180 degrees and bake the pieces for about 30 minutes. Let these cool down - brush one or the other with butter and jam to taste - then freeze the rest.
  • * Tip! I used wholegrain spelled in my recipe, but the parts were a bit stiff as a result, I recommend spelled flour type 630, if you try it ... I ask for feedback and I'm happy to provide a picture (s). Have fun baking
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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