Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
These brioche are everything you could wish for—sweet, fruity, fluffy and super moist thanks to the creamy filling. You must make this PureSpelt specialty!
Preliminary time: approx. 12 chilling and rising time
Preparation time: approx. 40 minutes
Baking or cooking time: approx. 30 minutes
150 ml/150 g water
100 g PureSpelt half-white or white flour
350 g PureSpelt half-white or white flour
9 g salt
50 g sugar
3 eggs
2-3 tbsp milk
10-15 g yeast, crumbled
1 tsp apple cider vinegar
150 g butter, in pieces
200 g mascarpone
50 g sugar
1 package vanilla sugar
1 tbsp lemon juice
Icing sugar for dusting
75 g sugar
1 tbsp water
300 g apples, peeled and cubed
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp butter
3 tbsp flaked almonds
Icing sugar for dusting
Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.
Dough: Mix together the flour, salt and sugar and make a well in the middle. Add the egg, milk, yeast and vinegar. Add the butter and knead lightly to make a smooth dough. Let rise at room temperature, occasionally pressing the dough down. You can also prepare the dough with only 2-5 g of yeast and, after rising or folding, cover it and leave to rise overnight in a cool place or in the fridge.
Filling: Combine all ingredients.
Apples: Caramelize the sugar and 1 tbsp water in a chrome steel pan. Add the apples, lemon juice, cinnamon and butter, then cover and simmer briefly over a low heat. Let cool.
Forming: Split the dough into 6-8 pieces, shape into balls and place in your buttered tin. Cover and let rise for another 40-50 minutes. Make an indentation in each ball with your finger, then fill with apple filling and sprinkle with flaked almonds.
Bake: Bake the brioche for 25-30 minutes in the bottom half of an oven preheated to 200°C convention (180°C convection). Remove, let cool, then dust with icing sugar.
IG Dinkel, Judith Gmür-Stalder
