Striped spelt buns with yeast and yellow cheese from goat’s milk

Method of preparation

Sift the white flour into a bowl.
Make a well in the middle and add the water and yeast.
Stir with a spoon and cover with cling film.
Leave the dough to rise. It should double its volume.

Then transfer the mixture to a planetary mixer and add the remaining ingredients from the second part.
Add the flour in parts, and add more if necessary.
The kneading should be long. Keep this in mind if you are going to knead by hand.
My mixer kneaded for about 15 minutes. The result was soft and pearly dough.
Transfer the dough to the kitchen counter and let it “rest” for half an hour.
Then stretch it and leave it for another half an hour. Repeat this procedure three times.

Transfer the dough to a glass bowl and let it rise until its volume triples.

Divide the dough into balls – about ten pieces.
Roll each ball into a small elliptical rectangle.
Place a piece of goat cheese on each rectangle and roll into a bun.
Arrange the buns in a baking tray, which you must have covered with baking paper in advance.
Place cling film over the baking tray with the buns and leave it for one hour at room temperature.

Beat the egg white and spread it on the buns by using a brush.
Sprinkle with raw sesame seeds.
Bake at the medium-height level in an oven preheated to 170 degrees, with the fan switched on, for about 35-40 minutes.
After baking, remove the baking tray from the oven and cover it with a towel.
Bon appétit!