Super Soft Spelt Flour Bread Buns (bread machine dough)
These soft spelt flour bread buns are pillowy, feel a little luxurious (with the butter and egg) and taste amazing with pretty much everything from a burger to strong cheddar stuffed between them.
I’ve been making spelt bread in my bread machine for a couple of years now. Sometimes I make a loaf and bake the bread in situ. Other times, like with these spelt bread buns, I use the machine to make the dough and then do the rest by hand. I love spelt flour (obvs) but sometimes find the way it behaves in bread a little unpredictable. Blow-outs occur with more frequency than with regular flour and the bread can bake a little lopsided.
I’ve tried pretty much everything to prevent this from happening. Although the taste and texture is no way impaired, it can make spelt flour bread buns in particular look a little ugly (ah, poor buggers). I have found it helps to allow the bread to have a long proofing before baking and using a lower temperature. I also score them before putting them in the oven. In the past, I’ve tried using steam to bake bread, too.
This time (when the photos were taken), the soft spelt flour bread buns rose so well that when baked, they just kind of merged into one. I liked it, though. It made the middles super soft. If you’d rather they didn’t become one, just place the dough balls futher apart.
I’ve made this recipe a million and one times (or so it feels) and it never fails. I’ve also used the dough recipe to make sweet bread recipes, too.
If you like my recipe for super soft spelt bread buns, check out my other Bread Machine Bread Recipes.
Saffron Airfryer Doughnuts
- 1 small egg
- 25g butter
- 125ml milk
- 190g spelt flour (see note 1)
- 7g dried yeast
- 1 teaspoon sea salt
- 30g sugar
- ½g ground saffron
- vegetable oil (for coating before cooking)
- icing sugar (for dusting)
- Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
- On a floured surface (the dough will be sticky), divide the dough into 6-8 roughly equal amounts. Take each one, roll into a ball and place on a tray lined with baking paper. Allow for space between them.
- Let the dough rest, covered with a tea towel, in a warm place for around 30 minutes. Preheat your Airfryer and line the basket with either foil or baking paper (the dough sticks to the basket if you don't).
- Carefully brush vegetable oil all over the dough balls. Add the doughnuts to the Airfyer and cook for about 3-4 minutes before turning and cooking for a further couple of minutes. The doughnuts are ready when they are light brown all over. Depending on how large your Airfryer is, you may need to cook them in batches - you need to leave a little space in between because they will spread out and rise.
- When ready, allow the doughnuts to cool a while then cover them in icing sugar. Alternatively, melt a little butter and brush over the doughnuts, then sprinkle some regular sugar over. Enjoy them a little warm for the best taste experience!
- You can use regular flour for this recipe, too.
- This recipe has been devised for a bread machine. You could make the dough by hand although results cannot be guaranteed.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.