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Ingredients 

Method

Gingerbread Rolls

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        For the dough

  • 120ml warm milk, I use oat milk 

  • 30g brown sugar

  • 10g unsalted butter (melted)

  • 1 tbsp dry yeast (1 7g serving)

  • pinch of salt 

  • 2 cups of spelt flour 

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         For the filling

  • 1 tsp cinnamon powder

  • 2 tsp ground ginger 

  • 1 tsp mixed spice 

  • 1/2 tsp nutmeg

  • 40g brown sugar 

  • 1 tbsp unsalted butter

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  1. Lightly coat a round pan with any oil of your choice 

  2. In a large bowl mix the milk, brown sugar, melted butter and salt. Add the yeast on top and allow the mixture to turn frothy for around 5-10minutes (if this does not happen you might need to use different yeast)

  3. Mix in 1 cup of spelt flour and add more if the dough is wet. Continue to add flour until the mixture can be formed into a dough. 

  4. Knee the dough for 2-3minutes or until the dough springs back. Let the dough sit aside for 10-15minutes 

  5. Mix all the ingredients for the filling in a small bowl without the unsalted butter. Melt the unsalted butter and set aside 

  6. On a clean surface, roll out the dough into around 10cm x 10cm and brush the melted butter alongside the dough

  7. Sprinkle the filling onto the dough, covering all the surface 

  8. Roll the dough into a log and pinch the ends to seal 

  9. Slice the dough into 12 pieces using a really sharp knife and send within the pan, cover with a clean towel and allow the rolls to rise for 40minutes

  10. Preheat the oven to 180degrees and bake for 15-20minutes 

  11. Cool for a few minutes before serving

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