Spelt fruit buns

Total time: 10hr 20m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 244 Kcal, 7g Protein, 36g Carbohydrates, 7g Fat


  • Dough
  • 200 g wholemeal PureSpelt flour
  • 300 g light spelt flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 3.5 dl water
  • To shape
  • 150 g pitted prunes
  • 150 g dried sour apricots
  • 50 g hazelnuts
  • 150 g dried figs, halved
  • 100 g walnuts
  • a little wholemeal PureSpelt flour

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  • Dough

    Mix the flour, salt and yeast in a bowl. Pour in the water, knead briefly into a very moist dough using the dough hook on a hand mixer. Cover and leave to rise in the fridge for approx. 8 hrs. or overnight.
  • To shape

    Mix in the dried fruit and nuts, cover and leave to rise at room temperature for approx. 1 hr. Place the dough on a well-floured surface, divide into 16 portions using a dough scraper, arrange on a sheet of baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
  • To bake

    Place the baking tray in the centre of the oven, preheat the oven to 240°C. Slide the baking paper and buns onto the hot baking tray. Bake for approx. 25 mins. in the lower half of the oven. Remove from the oven, leave to cool on a cooling rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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