Contents
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Ingredients
- 250 g Spelt flour, type 1050
- 30 g Soy flour
- 1 pinch Salt
- 2 tbsp Sugar
- 1 Knife point Ground vanilla
- 0,5 cube Fresh yeast (alternatively 1 sachet of dry yeast)
- 2 tbsp Rapeseed oil
- 130 ml Warm water
- 50 g Vegan dark chocolate (drops, chunks, chopped couverture or similar))
- 50 g Raisins
- Oil for brushing
Instructions
- Mix the spelled flour, soy flour, salt, vanilla and sugar. If dry yeast is used, mix this in as well.
- If fresh yeast is used, dissolve it in the water. Then add the water and oil to the other ingredients.
- Knead vigorously until you have a nice, smooth dough. (You can then continue to knead the dough. I would recommend a kneading time of at least 5 minutes.)
- Now grind the chocolate if necessary. (The chocolate drops I got vegan were a bit big. That's why I quartered them. You can also use chopped couverture. I like the rolls better with more regular chocolate pieces.)
- Divide the dough in half and work in the raisins in one half and the chocolate in the other.
- Now cover the two doughs with a towel and let rise in a warm place for about 1 1/2 hours. (The dough should not get so warm that the chocolate melts. Otherwise, this will make a big mess when shaping the rolls afterwards.)
- Then divide each dough into 3 balls and place on a baking sheet lined with a baking mat (or baking paper). With the raisin buns, I make sure that no raisins are exposed on the outside of the buns. If necessary, these should be pressed a little into the dough so that they don't burn.
- Cover with a towel and let rise for another 20 minutes. Meanwhile preheat the oven to 180 degrees top / bottom heat.
- Before baking, I coat the rolls with a little oil.
- The rolls have to bake for about 15 minutes until they have a nice, golden crust.