If you’ve read the previous recipe you already know that these almond milk buns with spelt flour are a variation of that recipe.

So today I’ll be very brief with the pre-recipe explanations: it’s the same recipe, even though it’s totally different. The end. 😊

Brief and concise today! Happy, huh? 😄 Here is the recipe!!!!

👇 Here you can find more of my buns, both sweet and savory. 👇

Difficulty: Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 5 Minutes
Portions: 9
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/2 cups spelt flour
1 1/4 cups Manitoba flour (type 0)
3/4 cup liquid sourdough (licoli)
1 cup almond milk
7 tbsp sugar
2 teaspoons extra virgin olive oil

Tools

Oven or Small Oven
Baking Sheet

Preparation

If the licoli is active, great, you can use it immediately.
If it needs refreshing, you can do it in the usual way: 50 g of licoli + 50 g of water + 50 g of flour and wait for it to activate (usually 3-4 hours).
Or you can try to do as I did this time: refresh it with almond milk. It worked great. 😊
With that said, let’s start preparing the dough:
In a large bowl, combine the licoli with the sugar and almond milk.
The sugar is little because these buns are semi-sweet. If you want to make them sweeter, you can easily double the amount of sugar or add, as in yesterday’s recipe, some maple syrup (also great with agave).
Mix to dissolve the sugar.
Add the two flours and knead (I kneaded by hand very quickly, just a few minutes).
Grease a bowl (even the one you used for kneading is fine if it doesn’t have too many dough residues or crumbs at the bottom) with a teaspoon of oil.
Pour in the dough and grease it with the other teaspoon of oil.
Let the dough rise by placing the bowl in a sheltered place (inside the oven or microwave) until it doubles.
Thanks to the tremendous heat, this time my dough was well risen in less than 6 hours.
Form the buns, sprinkle them with sugar (but of course, this is optional), and bake them immediately.
If you think your buns are not yet ready for baking, you can let them rise on the baking tray for about an hour before baking.
Bake at 200 degrees Celsius (about 390 degrees Fahrenheit) for 20 minutes.
Little curiosity:
These buns were born by chance; they were supposed to be anti-waste buns made solely to finish the almond milk, finish the spelt flour that had been open for a long time, and especially to use the licoli, refreshed after more than a month of neglect in the fridge (you know when the licoli separates and forms a not-so-scenic surface water? There you go.). I kneaded them quickly, baked them for 20 minutes and left, came back after an hour and found them ready and still warm, just perfect to be enjoyed.
Moral: as often happens, the recipes made by chance are the ones that give us satisfaction! 💪
Enjoy! 😀