1

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.

2

Dough: mix the flour, sugar and salt, then form a well in the middle. Add the yeast, milk and butter. Add the scalded grain and briefly knead into the dough, then knead briefly until you have a smooth dough. Leave the dough at room temperature for about 3-4 hours pressing down and folding occasionally. Or let the dough rise for one hour at room temperature and then let it continue to rise overnight in the refrigerator.

3

Forming: Cut the dough into 20 pieces. Form hedgehogs and place the buns on a parchment-lined baking sheet. Cover and let rise for 20-30 minutes.

4

Baking: preheat the oven and a baking stone or baking sheet to 230°C. Slide the PureSpelt hedgehogs, including the parchment paper, onto the hot baking stone or baking sheet. Reduce the temperature to approx. 190 °C and bake for 12-15 minutes. Remove from the oven and let cool on a cooling rack.

5

Garnish: melt the chocolate and oil over a bain marie. Dip the body of the hedgehog into the chocolate, let drip off, then sprinkle with hazelnuts and let set on a cooling rack. Use the black icing to make the eyes and nose, and to stick on some of the little daisies.

Source:

IG Dinkel, Judith Gmür-Stalder