Apple Blossoms

These soft spelt rolls with an apricot and apple filling may not have been the center of the plate, but the whole grain with fruity garnish completed the dinner plate along with roasted chicken and vegetables. The dough and method is based on a recipe in Fine Cooking Magazine.

Spelt Dinner Rolls

(18 Rolls)

Mix flour, yeast and sugar in mixing bowl with dough hook in place.
1 cup spelt flour
1 tablespoon dry yeast
2 teaspoon sugar

Add warmed milk.  Beat at medium speed 2 minutes, scraping bowl down.
1 cup skim milk, heated to 120 F.

Add flour, egg, oil and salt.  Beat at medium speed 2 minutes, scraping bowl down.
1/2 cup spelt flour

1 egg, soaked in warm water for 5 minutes

1/2 cup olive oil

1 teaspoon salt

Slowly add flour, 1/2 cup at a time.  Knead on low speed for 8-10 minutes, until dough leaves the side of the bowl.  
2 cups spelt flour
Remove dough from mixing bowl.  Place in another bowl greased with olive oil spray.  Cover and let rise 1 hour.

Apple Apricot Filling
Heat sugar and water in saucepan over medium heat for 10 minutes.  Add apples and apricots.  Bring to a boil.  Simmer 20 minutes, stirring every few minutes.  Remove from heat.
1/3 cup sugar

2 tablespoon water

2 pounds apples, peeled and diced

1/3 cup diced dried apricots

Punch dough down.  Divide into 16 pieces.  Form piece into a ball.
On floured surface,  pat dough into flat round.  Make flour evenly spaced slits to within 1 inch of center.  

Place heaping tablespoon full apple filling in center of dough.

Roll 1 petal toward filling overlapping slightly.

Continue rolling other petals toward center, overlapping each and pinching dough to seal.

Place on parchment lined baking sheet.  Brush with egg, mixed with milk.  Sprinkle with fresh grated nutmeg.  Cover and let rise about 30 minutes.  Bake at 350 F. for 25 minutes.

1 egg

1 teaspoon evaporated skim milk
Nutmeg, grated fresh