Wheat and spelt scones stuffed with mozzarella cheese

Mix the yeast with the warm water and set aside.

In a bowl or food processor mix and knead the flours with the yeast water, milk, oil and salt. When you have a homogeneous dough, grease a bowl with oil and place it there, spread a little oil on the dough with your hands and cover the bowl with plastic wrap. Let it rest for at least 1 hour.

Once the dough has risen, remove it to a flat surface with a little flour. We flatten it slightly with our hands and a rolling pin until we get a circle of about 30cm in diameter that we will divide into 8 triangles (like pizza slices).

In each triangle we add two small balls of mozzarella that we will wrap with the dough until we get a bun shape (they must be well sealed underneath so that the cheese does not come out 😉). We are going to place on a baking sheet with non-stick paper. While we make and place, we cover the ready buns with a clean cloth.

Brush the surface of each bun with milk and sprinkle a few sesame seeds on each one. Bake in the oven (preheated) at 180º with heat up and down for about 20 minutes. Serve warm 🔥. Enjoy Realfooder!