Preparation time: 45 minutes + resting time

Difficulty: middle

Yield: 14



For the dough:

  • 150 ml milk (lactose free)
  • 75 g butter (lactose free)
  • 500 g spelt flour
  • 42 g fresh yeast
  • 80 g corn sugar
  • 1 egg

For the filling:

  • 1 packet vanilla pudding powder
  • 50 g corn sugar
  • 400 ml milk (lactose free)
  • Approx. 200 g blueberries


  1. Gently warm the milk and butter in a pan
  2. Crumble the yeast into the flour. Add the sugar, egg and lukewarm milk mixture and mix to a smooth dough
  3. Cover the dough and leave to rise for approx. 30 minutes in a warm place
  4. In the meantime, prepare the pudding according to packet instructions, but with only 400 ml of milk
  5. Leave the pudding to cool, covered with clingfilm to avoid a skin on the pudding
  6. Pre-heat the oven to 180 degrees
  7. Roll out the dough to a square and spread the pudding over the dough, but leave a 2cm edge free
  8. Scatter the blueberries over the pudding and roll up the dough
  9.  Cut the roll into slices approx. 3 cm thick
  10. Place the slices on a lined baking tray and leave for approx. 15 minutes to rise
  11. Bake in the oven for approx. 15 minutes
  12. Leave to cool and if you wish, sprinkle with corn sugar
  13. Enjoy!!


By 14 swirls, 1 contains: 0,52 g fructose/8,9 g glucose (no guarantee)