Ingredients
Method
Spinach Shakshuka
​
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
​
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
​
-
Lightly coat a round pan with any oil of your choice
-
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)
-
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.
-
Knee the dough for 2-3minutes or until the dough springs back. Let the dough sit aside for 10-15minutes
-
Mix all the ingredients for the filling in a small bowl without the unsalted butter. Melt the unsalted butter and set aside
-
On a clean surface, roll out the dough into around 10cm x 10cm and brush the melted butter alongside the dough
-
Sprinkle the filling onto the dough, covering all the surface
-
Roll the dough into a log and pinch the ends to seal
-
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
-
Preheat the oven to 180degrees and bake for 15-20minutes
-
Cool for a few minutes before serving