Yeast baps with sultans

Yeast baps with sultans

Ingredients:

400 g spelt flour

30g fresh yeast

60ml milk

170g margarine

50g melted margarine for decoration

80g or 50ml thick cream

60g Demerara sugar

30g Demerara sugar for decoration

1 tsp of cider vinegar

1 tsp of vanilla extract

Pinch of sea salt

50g sultans

1.       In a big bowl mix together yeast, 2 tbsp of sugar, 2 tbsp of flour and warm milk.

2.       Leave it covered with clean cloth for 30minutes.

3.       Mix margarine and sugar, add cream, vanilla extract and vinegar until smooth mixture.

4.       In another big bowl combine flour and salt. Add yeast mixture and mixture from point 3 and knee by hands until nice dough is formed. Approximately 10 minutes.

5.       Nice, soft dough leave in a covered bowl for 3-4h until its size doubles.

6.       Prepare baking tray with a baking paper.

7.       Melt margarine for decoration.

8.       When dough double its size take it out of the bowl and roll with a pin until 1 cm thick (you can divide dough into 2 if you prefer and work your way one by one).

9.        Form baps on size and shape you want, dip them in the melted margarine, then into sugar and decorate with sultans. Then onto the baking tray sugar side up and leave under cover for another 30minutes.

10.   Preheat oven to 180 degrees. Bake baps for around 15minutes if small size, and longer if bigger. Mine were in oven for 30minutes. They should have golden colour.

Recipe based on mamaalergikagotuje.pl