SPELT PLAITED BUNS
![Share on Facebook](https://www.pernerka.co.uk/wp-content/themes/custom-theme/dist/images/logos/fb_logo.png)
INGREDIENTS:
- 500g Pernerka Fine White Spelt flour
- 300ml milk
- 1 sachet active dried yeast (7g)
- 10g salt
- 60g softened butter
- 1 egg
- 2 onions
- 1 tbsp cane sugar
TIPS AND TRICKS:
You can replace the fried onions in the braids with olives, sun dried tomatoes in oil; or you can keep them plain.
INSTRUCTIONS:
1) Mix the dried yeast with about 100ml of lukewarm milk and leave it to activate for a short while.
2) Meanwhile, fry the finely chopped onions in a spoonful of butter and add the cane sugar just before the end to let the onions caramelise a little bit. Move the fried onions from a frying pan into a bowl and allow to cool.
3) Sift the flour into a stand mixer bowl, add the activated yeast mixture, the remaining milk, salt, butter and eggs and knead to a dough at a low speed for about 10 minutes (dough hook attachment).
4) Add the cooled onions and knead these in lightly. Cover the bowl and let the dough rise in a warm place for 30 – 40 minutes or until doubled in size.
5) Tip the risen dough onto a lightly floured workspace and divide it into 12 equal pieces. Roll each piece into a rope, about 1cm wide. Cut the rope into three long strands, leaving the top of the rope uncut, and braid the dough into a plaited bun. Repeat for all 12 pieces.
6) Put the plaited buns on a baking sheet with lined with parchment paper, cover them with a cloth and let them rise for another 30 minutes. Before baking, spray the plaited bun with some water.
7) Bake at 230C / 210C fan for about 10 minutes or until golden brown. Enjoy!