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Hazelnut Spread Buns

Hazelnut Spread Buns

October 2017

Approx. 16 buns


50 g yeast
90 g Fitnessguru Coconut Oil
60 g quark
5 dl oat milk
1 dl coconut sugar
200 g One Bake
100 g dinkel wheat flour
100 g coconut flour
pinch of salt

Fitnessguru Hazelnut Spread


Warm the milk to 37°C. Dissolve the yeast with the warm milk in a big mixing bowl. Add coconut oil, quark, coconut sugar, and salt. Mix. Add One Bake and the flour and knead the dough until it's smooth and easy to handle. Cover the bowl and let the dough rise for at least 30 minutes. Knead the dough lightly on a floured surface. Cut the dough in four pieces and roll out each dough to a big and thin rectangle. Spread Hazelnut Spread over each rectangle. Roll up the dough and cut it into pieces. Place the pieces on a baking pan, cover and rise for another 30 minutes. Heat up the oven to 225°C. Wash the buns with egg and place in the middle of the oven for 6-8 minutes.

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