Sweet temptation with many kinds of nuts
Soft yeast dough with a sweet-tart nut filling brings back childhood memories. This nut bun recipe uses three types of nuts. In addition to walnuts and hazelnuts, hemp seeds are used for the filling, as these are botanically nuts and are therefore often referred to as hemp nuts. Hemp seeds are rich in omega-3, protein and vitamins such as vitamin E. For a vegan version, we have noted substitutions at the end of the recipe.
Ingredients for approx. 15 nut buns
- 400 g spelt flour
- 100 g Hemp Protein High Fiber
- 1 level teaspoon salt
- 80 g cane sugar (for dough)
- 20 g fresh yeast (alternatively ½ tbsp dry yeast)
- 150 ml milk or milk substitute e.g. hemp milk
- 80 g butter
- 2 eggs
- Zest of an untreated lemon
- 50 g butter
- 50 g cane sugar (for sprinkling)
- Pinch of cinnamon
- 50 g sultanas
- 75 g hulled hemp seeds and/or unhulled hemp seeds
- 75 g chopped nuts (e.g. walnuts or hazelnuts)
Preparation time: 20 minutes + 80 minutes baking + resting time
Level of difficulty
- For the yeast dough, mix flour, hemp protein, salt and 80 g sugar and crumble in the yeast. Mix milk with 80 g melted, not too hot butter and add.
- Add the eggs and lemon zest, mix into a dough and leave to rise in a warm place for at least one hour. Meanwhile, mix the hemp seeds and chopped nuts in a bowl.
- After resting, roll out the mixture into a 1 cm thick rectangle and preheat the oven to 190°C. Brush with melted butter and sprinkle with sugar, cinnamon, sultanas and nut-seed mixture.
- Roll up tightly and cut off 2 cm wide pieces. Brush the top with the remaining butter. Place on a baking tray lined with baking paper and bake in the oven for 15-20 minutes.
Tip: For the vegan version, the eggs can be replaced with about 100 ml hemp milk. Coconut or almond oil can be used as an aromatic alternative to butter.
Average nutritional content (per piece 80 g)
|Dietary fibre||5 g|