Ingredients
Scale
For the Spelt Dough
- 1 cup warm room temperature water
- 1/3 cup flax seeds
- 2 1/2 teaspoon instant yeast
- 2 cups all-purpose flour, plus more for kneading
- 2 1/2 cups spelt flour
- 1 large egg, at room temperature
- 1/4 cup lightly packed light brown sugar
- 1 1/2 teaspoons sea salt
- 3 tablespoons olive oil
For the Muesli Filling
- 1/3 cup dried cranberries
- 1/3 cup diced pitted dates
- 1/3 cup sunflower seeds
- 1/2 cup coarsely chopped pecans
- 2 tablespoons sesame seeds
- 1 green apple, peeled and diced
- 2 large eggs
- 3 tablespoons honey
- 1/2 cup old-fashioned oats
For the Egg Wash
- 1 large egg
- A splash of water
- A pinch of salt
Instructions
- To make the dough, pour water into the bowl of a stand mixer. Add the flax seeds and allow to soak for 30 minutes.
- Whisk the yeast into the water and allow to sit for 5 minutes. Add the flours, egg, brown sugar, salt, and olive oil. Use a spatula to mix the ingredients together into a shaggy dough.
- Fit the bowl on the mixer with a dough hook and mix at medium speed until the dough begins to come together around the dough hook, about 4 minutes. Add a bit more room temperature water if the dough seems dry or a bit more all-purpose flour if the dough is too wet.
- To stretch and fold the dough first lightly dust a counter with all-purpose flour. Use a plastic dough scraper to move the dough from the mixing bowl to the floured work surface. Use your palms to knead / push the dough away from you in one stroke. Stretch the dough away from you, tearing the dough before folding it back atop itself. Rotate the dough a quarter turn and continue to push the dough away from you and fold it back on itself. After 2 minutes the dough should be a nice ball shape.
- Place the dough in a lightly greased bowl and sprinkle the top of the dough with a sprinkle of flour. Cover with plastic wrap and allow the dough to rest at warm room temperature for 45 minutes or until the dough has almost doubled in size.
- Cut the dried fruit, and apple, and gather up the seeds and oats.
- After the dough has risen to almost doubled in size, again use the plastic bench scraper to coax the dough out onto a clean work surface. Press into the dough to flatten it just a bit. Use a metal bench scraper to cut a checkerboard pattern in the dough, not cutting all the way through the dough but making deep incisions. Pile the dried fruit, nuts, seeds, diced apple, honey, eggs, and half of the oats on top of the dough.
- Use the bench scraper to fold and cut the ingredients into the dough. You’ll be incorporating the ingredients and cutting into the dough. Work until the egg, honey, and all of the toppings are evenly distributed and the dough is coarsely chopped.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease two muffin tins. Whisk together the egg wash.
- Generously dollop the chopped dough and fruit into the muffin cups so that the tins are full but not heaping too much. Allow the muffins to rest for 15 minutes or so while the oven preheats.
- Brush gently with egg wash. Bake for 15 to 18 minutes until puffed and golden brown. Remove tins from the oven and allow the buns to cool for 10 minutes before running a butter knife around the edges to remove to a wire rack.
- Serve with softened salted butter. These muffins are best they day or two after they’re baked.