Wanting something extra to go with a grain, legume and vegetable soup, I made up a batch of these pretty buns (or if you prefer, biscuits) to go along with dinner. They are a perfect dessert as well, and not too sweet, assuming you use a jam that doesn’t have sweetener added. I really liked the grainy texture that results from using spelt flour. It has a slight grittiness which reminds me of cornmeal. The dough was easy to work with and the buns came together in hardly anytime at all. Quick breads are a perfect addition to any meal, especially when you have guests coming over for dinner.
Jam Filled Buns
2 cups of unbleached white flour or spelt flour
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter
1 large egg beaten
1 cup of milk
fruit jam (preferably sugar free)
Grease or line a baking sheet with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in until it resembles coarse crumbs. Make a well in the center.
In a small bowl, beat the egg until light and fluffy. Pour in the milk and whisk the mixture. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead until it comes together and is soft. Roll the dough out until it is roughly 3/4 of an inch thick. Cut the dough with a round cookie cutter and transfer to the prepared baking sheet, leaving about an inch between each bun. Make a indentation in the middle of each bun and fill with jam. Bake in a preheated 450 degree oven for 12 – 15 minutes until nicely browned. Leave to cool on the baking sheet and serve hot or warm.
Yields 8 – 10 good sized buns.
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Audio Accompaniment: St. John Passion by Arvo Part