Gingerbread balls

Sweet Christmas Spelled

If you love classic gingerbread, but don't want to mess with your palate, this recipe is your new addiction. Imagine: a soft honey dough with nuts and inside… a liquid caramel surprise that will get you.
The basis of the dough is our smooth spelt flour, which gives the balls a delicate nutty touch and a great consistency. You can't miss the homemade honey from your grandfather, which turns ordinary dough into absolute perfection. The recipe was prepared for us by food blogger Dcerka u plateny - Lucie Kadlčková!

Ingredients

Dough

250 g plain spelt flour Nominal
80 g powdered sugar
1 teaspoon baking soda
1 egg
55 g honey
40 g butter
a pinch of salt

Filling

1/2 can caramelized salka

Cream

1/2 can caramelized salka
80 g ground nuts (walnuts, hazelnuts, almonds) to taste
100 g butter

For this recipe you need the following products:

First, place 1/2 can of sweetened condensed milk (dulce de leche/caramelized condensed milk) into a bowl and put it in the freezer. We will need it later for the filling. Next, take the butter for the cream out of the refrigerator so it can soften gradually.

Dough

Preheat the oven to 200°C (390°F).
Sift the flour into a large bowl and add powdered sugar, baking soda, one egg, slightly softened butter, honey, and a pinch of salt.
You can start mixing the dough with a wooden spoon, but it will be easier to finish kneading it by hand on a work surface.
The dough should not be extremely sticky; in fact, it should be fairly easy to work with.
Once the dough is ready, transfer it onto a sheet of baking paper. Lightly dust the top with flour and roll it out into a thin sheet. The shape does not matter.
Bake at 200°C (390°F) using conventional top-and-bottom heat for approximately 6–7 minutes.
Allow the baked dough to cool completely, then blend or process it into fine crumbs.
Set aside about one-third of the crumbs for coating the balls later.

Cream

Whip the softened butter until smooth, then gradually add half of the caramelized condensed milk (at room temperature).

Assembly

Add the ground nuts and the cream mixture to the crumbled dough.
Mix everything thoroughly and, if necessary, knead it together by hand.
Place the mixture in the refrigerator for approximately 30–60 minutes.
Once the mixture has firmed up slightly, you can begin shaping the balls.
Take a small portion of the dough and roll it into a ball to help it hold together. Then make an indentation in the center and fill it with the frozen caramelized condensed milk. Seal the dough around the filling to form a ball and coat it with the reserved dough crumbs.