Thin, crunchy dough and juicy, smooth blueberry filling. Top with almond crumble. Meet the traditional Moravian yeast buns that you can easily enjoy without regret. Each delicious bun only packs in 120kcal. Say no more.
Don't be put off by the number of ingredients; the recipe is really easy and totally worth it!
Shop ingredients
Nutrition (1 serving)
- 120 kcal
- 14,5 g carbohydrates
- 4,7 g fats
- 5,7 g protein
Per 16 portions
- 100 ml milk
- 10 g yeast
- 1 tsp honey
- 125 g spelt flour
- 60 g wholegrain spelt flour
- 45 g oat flour
- 1 yolk
- 40 g butter
- 150 g of lumpy curds
- 60 g of cream cheese light
- 1 egg white
- 1 packet vanilla sugar
- 1 tbsp lime juice
- 20 g vanilla protein powder
- 1/2 packet blueberry bio jam
- 20 g almonds
- 7 g butter
- 5 g cane sugar
Instructions
-
Start by making the yeast starter. Add a tablespoon of honey to lukewarm milk and crumble in 10g of yeast. Set aside.
Meanwhile, sift all the flours into a bowl. Oat flour is usually the lumpiest. Add in yolks, melted butter, and the yeast starter. Using your hands (or a blender), form a pliable dough. Cover the bowl with a tea towel and leave it to rise. It will take about 30 minutes.
-
Prepare the filling in a separate bowl. Mix the curd cheese, soft cheese, lime juice, egg whites, protein and vanilla sugar until smooth. If it's too thin, add a bit of custard powder to thicken it.
-
Now make the crumble. Mix the chopped almonds with butter and sugar, and use your fingers to combine.
-
Once the dough has risen, roll it out on a floured surface. Remember, the dough will rise a bit more. Using the edge of a glass, cut out rounds. Transfer them to a baking tray lined with baking paper. Create small dents in the middle for the filling. Wash the edges with a beaten egg. Add the curd cheese filling into the prepared dents and then top with the jam. Finish by adding the crumble.
-
Place in an oven preheated to 180 °C and bake for 20 minunutes (no fan).
-
Enjoy!
