Name: Soft Spelt Yeast Braids: Baking Fun for Little Hands
Total time: 110 min
Yield: 4

Baking Fun for Little Hands

Baking together is a wonderful sensory experience. This smooth yeast dough is excellent for kneading and shaping. Children can make their first attempts at rolling and braiding dough strands. The soft spelt yeast braids are a mild, wholesome treat for the family table.

Ingredients

250 g spelt flour (light or wholemeal mix)
100 ml lukewarm milk (cow's milk or plant drink)
10 g fresh yeast (about a quarter of a cube)
30 g soft butter
1 tbsp honey or agave syrup
1 small egg (for the dough)
A little extra milk for brushing

Portion size: About 4 small braids (2 to 3 portions)

Preparation

Pour the lukewarm milk into a large bowl and dissolve the fresh yeast in it while stirring.
Add the spelt flour, soft butter, honey, and the egg.
Knead everything for about 5 to 7 minutes until you have a smooth, pliable dough.
Cover the dough and let it rest in a warm place for about 60 minutes until it has visibly doubled in size.
Divide the dough into small portions, roll them into strands, and braid them into little loaves.
Place the braids on a baking tray lined with parchment paper, brush with a little milk, and let them rest for another 15 minutes.
Bake in a preheated oven at 180 degrees Celsius using top and bottom heat for 12 to 15 minutes until golden brown.
Let the braids cool completely on a wire rack before eating to ensure a safe temperature for your child.

Variations and Tips

Fruity twist: Mix a handful of raisins or small apple pieces into the dough before resting.
Storage: The braids keep well in an airtight container at room temperature for about two days.
Freezing: They freeze beautifully and can be quickly warmed up in the toaster or oven when needed.
For the parents: Sprinkle some braids with flaked almonds or a little pearl sugar before baking for extra crunch.

Allergy and Safety Information

This recipe contains wheat (spelt), milk, and egg as common allergens. Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions.

Caution with honey: Honey is not suitable for children under 12 months due to the risk of infant botulism. If you have any uncertainties about introducing solid foods or your child's diet, please consult your pediatrician.

Nutrients for Active Days

Spelt flour provides valuable complex carbohydrates and fiber, giving long-lasting energy. The milk contributes calcium, which is important for bone growth. With its greatly reduced sweetness, this pastry is a balanced alternative to traditional cakes.

Preparation

Pour the lukewarm milk into a large bowl and dissolve the fresh yeast in it while stirring.

Add the spelt flour, soft butter, honey, and the egg.

Knead everything for about 5 to 7 minutes until you have a smooth, pliable dough.

Cover the dough and let it rest in a warm place for about 60 minutes until it has visibly doubled in size.

Divide the dough into small portions, roll them into strands, and braid them into little loaves.

Place the braids on a baking tray lined with parchment paper, brush with a little milk, and let them rest for another 15 minutes.

Bake in a preheated oven at 180 degrees Celsius using top and bottom heat for 12 to 15 minutes until golden brown.

Let the braids cool completely on a wire rack before eating to ensure a safe temperature for your child.

Variations and Tips

Fruity twist: Mix a handful of raisins or small apple pieces into the dough before resting.

Storage: The braids keep well in an airtight container at room temperature for about two days.

Freezing: They freeze beautifully and can be quickly warmed up in the toaster or oven when needed.

For the parents: Sprinkle some braids with flaked almonds or a little pearl sugar before baking for extra crunch.

Allergy and Safety Information

This recipe contains wheat (spelt), milk, and egg as common allergens. Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions.