A year has passed by since I made Jan Hedh’s wonderful sockerbullar with vanilla custard filling (find the original recipe here). The recipe was selected for this month’s challenge by my favorite Italian baking group, Quanti Modi Di Fare E Rifare*, and I am very curious and excited at the idea of seeing all the different versions of this very creative ensemble of home-bakers.
As for me, this time I wanted to see if I could obtain the same soft, melt-in-mouth rolls by replacing the traditionally used wheat with spelt, much of it whole-grain. To healthify this recipe further, I replaced the sugar with organic coconut palm sugar (which is as sweet as regular sugar but has a low glicemic index, a must have). And to make the buns meet our chochaolic family taste, I added cocoa to the filling. I can tell you that my 4-year old daughter, which is definitely not a lover of whole-grain, said “mamma these are the best rolls you ever made!”. Clearly an overstatement, but a good sign!
A little note about spelt for those of you who are not familiar with this grain. Spelt is a “relic” crop, an ancient type of grain which has been sparsely farmed in modern times and so maintained unaltered its characteristics. Differently from wheat, the spelt we can get nowadays is not very different from the grain harvested 9000 years old and possibly even earlier. Regarding its nutritional qualities, spelt contains 9 percent fibre, 17 percent protein and 3 percent unsaturated fat, as well as several dietary minerals and vitamins. It also contains only a moderate amount of gluten, so it is probably better tolerated by our body (it is likely that even those of us who are not gluten intolerant may be affected by massive amounts of gluten in their diet). SCROLL DOWN FOR THE RECIPE/CLICCA QUI PER LA RICETTA IN ITALIANO.
DINKEL SOCKERBULLAR MED CHOKLADFYLLNING – TRADITIONAL SWEDISH BUNS WITH SPELT AND CHOCOLATE
35 g fresh yeast (or 10 g instant yeast)
300 g luke-warm milk
80 g organic coconut palm sugar
12 g vanilla-flavored confectioner’s sugar (or 2 teaspoon vanilla extract)
3 egg yolks
450 g white spelt flour**
150 g coarse spelt flour
100 g butter
1 batch of chocolate custard (about 3/4 liter)***
More coconut palm sugar and butter for coating.
**finally I found white spelt in Sweden! If you are Swedish and you wonder where, write to me.
1) Dissolve the yeast in the milk, add the sugars and the egg yolks and whisk shortly. Add the flour and knead for 10 minutes at low speed.
2) Add the butter in small pieces and knead for other 10 minutes at medium-low speed.
3) Cover and let rest in a warm place – the oven with the light on is fine, I generally place the dough in my laundry with the drying machine on – until doubled or more in volume.
4) Deflate and divide in two pieces. Make each piece in a elongated log and cut into 9-10 pieces. Flatten each piece in a round and place a good spoonful of chocolate custard*** in the center. Close all the edges on top and seal with your fingers. Turn the bun seam side down and make it rounder.
5) Place the buns in a parchment-covered oven tray and let rest covered in a warm place for about a hour.
6) Meanwhile, preheat the oven to 250 degrees (Celsius, 482 Fahrenheit). When the buns are ready, bake for 8-9 minutes.
7) Brush immediately with melted butter and sprinkle with coconut palm sugar. They are great if served warm.
***CHOCOLATE CUSTARD (based on a Swedish recipe)
You need: 1 vanilla pod (or 2 teaspoon vanilla extract), 500 g milk, 6 egg yolks, 125 g
caster sugar coconut palm sugar, 40 g cornstarch, 25 g butter, 2 tablespoon cocoa powder (my addition).
How to: Divide the vanilla pod lengthwise and scrap the inner flesh into the a pot with the milk (OR: just add the vanilla extract to the milk). Let cook until almost boiling, then put aside and let cool. Whip the egg yolks with the sugar and then add the flour. When the milk is only slightly warm (and not hot) pour it over the egg mixture and whip. Return to the stove, add the butter, and cook on low heat until thickened. Make sure that the custard is not hot when filling the buns.
CONSIDERATIONS: Healthy does not necessarily means funny tasting or tasteless. These delicious buns are actually not only good but also nourishing, if you buy the concept that butter and eggs are better than regular sugar and refined wheat. I was afraid that using 100% spelt would have resulted in very little rise. The rising was just as good as in the wheat version and the shape was just a little more spread out, mostly because of the higher hydration (whole-grains need more liquid in the dough in order to give a soft and highly digestible crumb). Anyway, fluffiness, melt-in-mouth effect and deliciousness were all preserved. They were actually so soft that they seemed fried… but they weren’t! So happy I could give one to my little one without any guilty feelings whatsoever. And the same applies to myself Alla salute!
This goes to Susan.
Latest posts by Barbara Elisi (see all)
- August (and April!) 2016: Holma International Workshop Strikes Back – Masters Adon Shifon and William Woo On Board! - October 18, 2015
- 50 Shades In Bread: Tips and Tricks To Make Your Loaves Burst With Color - August 26, 2015
- Breads of Italy: Pane Con Le Pere - August 6, 2015