Raisin & Cinnamon Spelt Buns
I am German, what can I say: I love baked goodies. I remember that when I was a child, my parents would take me to our favourite wholesome bakery and let me chose a little baked treat. What memory stuck with me the most? The seducing smells of that bakery’s baked goods! They also sold gingerbread and multi-seed loafs with thick flour-dusted bread crusts, oat chocolate cookies and wholewheat croissants. Another memory I cherish are the gorgeous cinnamon and raisin buns that were still warm when sold (we call them mürbchen where I am from. If you order a mürbchen anywhere outside of Düsseldorf, no one’s going to understand what you mean – trust me, I’ve tried). To me, they smell like childhood, like worriless times and simply like home. Are you ready to put on that apron and bake a batch of nostalgia? Great, let’s bake!
sprinkle a little more cinnamon on that
Cinnamon is one of the most popular spices and that is not only thanks to its delicious smell and exotic flavour; it is a true health-aider. Now, first of all, there are two different types of cinnamon: Ceylon and Cassia. Ceylon is considered the true cinnamon as it is much lower in coumarin, a compound that is found in Cassia which can be harmful in big doses. Cinnamon comes from the inner bark of cinnamon trees (ever wondered what those look like?), from which sticks are cut and grounded. Both the smell and powerful health benefits are thought to come from the cinnamaldehyde compound of cinnamon, which is the oily part of cinnamon bark. Cinnamon is loaded with antioxidants, anti-inflammatory properties and may lower the risk of heart disease and diabetes by lowering LDL cholesterol levels and increasing our body’s sensitivity to the hormone insulin. So the next time you write cinnamon on your shopping list, try to find Ceylon which is generally sold in health food shops rather than common supermarkets. It’s worth the price because it’s worth your health!
For this recipe you will need:
1 cup oat milk, lukewarm
1 pack dry yeast
1/2 cup coconut sugar
1 tsp cinnamon
500g spelt flour
50g cold butter (or rapeseed oil)
3/4 cup raisins
pinch of salt
- In a bowl, combine the warm oat milk, coconut sugar and dry yeast. Whisk and let sit for 10 minutes.
- Add in the flour, cinnamon salt, butter and knead until an even dough has formed. Lastly fold in the raisins and allow the dough to rise for 1 hour at a warm place (eg. sunny windowsill or in the oven with light switched on).
- Knead the dough on a floured surface and form 8 buns. Place on a baking tray and allow to rise for another 30 minutes – watch that fluffy magic happen!
- Sprinkle with a little more cinnamon and bake the buns in the oven for 20 minutes at 180°C, then allow to cool slightly before cutting them open and serving them with butter, honey, jam, peanut butter, whipped coconut cream or whatever else you fancy! ♥