This is far from a sweet treat. It is rather a balanced treat. Wholegrain spelt is a nutritious flour low in gluten. Curd cheese is high in protein and low fat. Blueberries are super healthy. And honey is probably the best natural sweetener. I definitely did not feel guilty when eating these buns.
With all that said, you should not expect this recipe to turn out like some other sweet treats. The sweetness is minimal, and the texture of the bread is not super light and delicate. It is still nice and soft, but it’s not your regular white wheat flour kind of softness.
You can modify this recipe by using other sweeteners, different berries. You can adjust the bread/filling ratio to get more curd for a higher protein snack. And of course, you can go all out fattening and sweetening to your liking.
This recipe makes 6 buns. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
For the dough –
300g (10.6oz) wholegrain spelt flour
150g (5.3oz) milk
30g (1oz) melted butter
1 egg (50g; 1.75oz)
20g (0.7oz) honey
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast
5g (0.17oz) salt
For the filling –
300g (10.6oz) curd cheese (dry cottage cheese)
1 egg white
20g (0.7oz) honey
100g (3.5oz) blueberries
For glazing –
1 egg yolk
10g (0.35oz) milk
To learn more about no-knead bread dough temperature control click here.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
- Make the filling. Break up the cottage cheese. Add the egg white and honey. Mix until well combined. Cover and leave in the fridge for later.
- Make the glaze. Mix the egg yolk and milk. Cover and leave in the fridge.
- Make the dough. In a large bowl combine the milk, yeast, salt, egg, melted butter, and honey. Mix well.
- Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 30 minutes.
- Ferment for 30 minutes.
- Divide in 6 equal pieces and pre-shape. Rest for 15 minutes.
- Shape into round balls and place on a non-stick paper lined tray.
- Final proof 45 minutes. During this time pre-heat the oven to 170C (340F) fan on. Take the filling out of the fridge to come up to room temperature.
- Stretch the dough balls, brush with the egg glaze, and fill with the cottage cheese mix. Stud with blueberries and tidy up the edges of the filling.
- Bake for 25 minutes.
Leave to cool down and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch The Video Here