Norwegian cinnamon buns. I substituted 100 g of the white flour with whole spelt flour. I used fresh yeast (42 g). I used less milk, because the spelt flour absorbs less and I thought it was too much liquid (as there were eggs also) for a workable dough. For the filling I used light brown sugar and doubled the amount of spice (cause I just love spices!!) and varied a little by using 1,5 tsp mixed spice ánd 1,5 tsp cinnamon. Delicious. Thanks Nigella.
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