Gingerbread rolls with apples and pecans

Ingredients

For the dough:

• 260 g spelt flour (+ extra 30 g for rolling out)
• 60 ml lukewarm milk
• 1 egg
• 15 g butter
• 2 tbsp honey
• pinch of salt
• teaspoon of baking powder for gingerbread
• gingerbread spice / cinnamon
• 6 g of dried yeast

Filling and cream:

• 2 tbsp almond butter
• 30 ml of milk
• 1 tbsp honey
• Cinnamon 
• 1/2 diced apple cut into small cubes
• handful of pecans (approx. 25 g)

Flour recommendations:
Smoothspelt flour (type 630 or 650)
It is lighter, rises better and makes a fluffier dough. This will keep the rolls soft the next day. Recommended brands: Pernerka / Probio

💡 Tip: If you only have whole wheat, use 200 g whole wheat + 50 g plain wheat or spelt. Whole wheat itself sucks up more liquid, so the dough may be stiffer - in that case, add an extra 10-20 ml of milk or a teaspoon of honey (it keeps it soft).

Method

1. Dough: In a larger bowl, mix flour, salt, spices, baking powder and dry yeast.
   In a smaller saucepan, heat milk until lukewarm. Add the honey, melted butter and egg, stir and pour into the dry mixture.
2. Processing: make a smooth, elastic dough (by hand or in a food processor). If it sticks, add a little flour.
3. Knead: Cover the dough with a tea towel and let it rise in a warm place for about 60-75 minutes, until the dough has doubled in volume.
4. Filling: Mix almond butter, honey, milk and cinnamon until smooth.
5. Shaping: roll out the dough into a rectangle (approx. 0.5 cm), brush with cream, sprinkle with apple pieces and nuts. Roll up and cut into pieces about 3 cm wide.
6. Baking: place the rolls in a baking tin or on a baking sheet, let them rise for 10-15 minutes and bake at 180 °C for about 22-25 minutes until golden brown. Tip.