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Caramel Apple Spelt Buns

Made in a bread machine with spelt flour, this recipe for caramel apple spelt buns has dulce de leche in the spelt bread dough and a caramel apple filling.
Prep Time2 mins
Cook Time18 mins
Proofing/bread machine2 hrs 30 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Keyword: Caramel Apple Spelt Buns
Servings: 8 buns



  • 300ml milk
  • 1 egg
  • 2 tablespoons dulce de leche/caramel (I used tinned)
  • 50g butter
  • 450g spelt flour
  • 1 tablespoon vanilla sugar
  • 3 tablespoons sugar
  • 7g dried yeast
  • 1 teaspoon salt


  • 80g ducle de leche/caramel
  • ½ large apple (keep the peel on if you like)
  • icing sugar (to sprinkle)


  • Make the dough in your bread machine as per manufacturer's instructions.
  • For the filling: Cut the apple into small pieces. Add apples to a small pan and cook until they start to soften (around 5 minutes). Remove from the heat and allow to cool for a while then stir into the dulce de leche.
  • On a baking tray lined with baking paper, plop around a tablespoon of the mixture on to the tray and repeat until you have 8. Place in the freezer until hard.
  • Pre-heat the oven to 200ºC (400ºF). Take the ready dough out of the machine (it is on the sticky side so add a bit of flour to your surface to make it easier to work with). Divide into eight balls.
  • Roll (or flatten) the balls out a little, place one bit of the frozen apple/caramel in the centre and pull the dough up over the sides until it is covered. Roll the dough gently until you have a fairly round shape (this bit is a little fiddly).
  • Place on a baking tray, cover and let rest for about 15 minutes. Bake for around 15-18 minutes until the tops are very firm to the touch and golden brown. Allow to cool for a while and then serve warm sprinkled with icing sugar. Enjoy!