Yeast Buns with Cheese and Ham

Pour 50 ml of lukewarm milk into a small mug. Then add cane sugar to the mug, crumble in the yeast, and mix everything thoroughly. Next, sift the spelt flour into a larger bowl, make a well in it, and pour the contents of the mug into it. Then cover the bowl with cling film and let it rest in a warm place for at least 30 minutes, so that the leaven can rise in the well in the flour – during this time, the volume of the mixture from the mug should increase at least 3 times.

Once the leaven has risen in the bowl, add 1 egg, the remaining 250 ml of milk, and a pinch of salt to the bowl. Knead this mixture into a compact dough (you can use a kitchen robot with a kneading attachment or a regular wooden spoon; with the latter, kneading will take 15–20 minutes). Once the dough starts to pull away from the sides of the bowl, cover the bowl again with cling film and let the dough rise for 30 minutes.

Meanwhile, preheat the oven to 180 °C and prepare a smaller baking dish for the buns (approx. 30 cm × 20 cm), greasing it with 1 teaspoon of olive oil.