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🍽️ Bake Saffron Stutenkerle

280 kcal · 30 min · 4 servings

Ingredients

• 0.1 g ground saffron (1 small jar)
• 125 ml buttermilk
• 0.5 cube yeast
• 450 g spelt flour (Type 630)
• 75 g raw cane sugar
• 2 eggs
• 1 pinch salt
• 1 egg yolk
• 2 tbsp milk (1.5% fat)
• 16 raisins

Instructions

1. 1. Dissolve saffron threads in one tablespoon of warm water in a small bowl.
2. 2. Heat buttermilk in a small saucepan until it is lukewarm.
3. 3. Crumble the yeast into the lukewarm buttermilk and stir until it has completely dissolved.
4. 4. Put flour, sugar, two eggs, and a pinch of salt into a large mixing bowl.
5. 5. Pour the dissolved saffron liquid and the yeast milk over the dry ingredients.
6. 6. Knead everything into a smooth dough using the dough hooks of a hand mixer.
7. 7. Cover the bowl with a kitchen towel.
8. 8. Let the dough rise in a warm place for about one hour until it has doubled in size.
9. 9. Place the dough on a lightly floured work surface.
10. 10. Knead the dough briefly by hand.
11. 11. Roll out the dough with a rolling pin to a thickness of about two centimeters.
12. 12. Let the rolled-out dough rest briefly.
13. 13. Line two baking sheets with baking paper.
14. 14. Cut out about eight Stutenkerle from the dough using a template, each about 15 centimeters long.
15. 15. Lift the shaped buns onto the prepared baking sheets using a spatula.
16. 16. Separate one egg and put the egg yolk into a small cup.
17. 17. Whisk the egg yolk with a little milk.
18. 18. Brush the Stutenkerle with the egg yolk and milk mixture.
19. 19. Press two raisins into the faces of the buns to form eyes.
20. 20. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced or gas mark 2).
21. 21. Bake the Stutenkerle on the middle rack for about 20 minutes until golden brown.

Nutrition per serving

• kcal: 280
• Protein: 9 g · Fett/Fat: 2 g · Carbs: 53 g