Place spelt flour, dry yeast and sifted date flour in a bowl.
Add the soy curd.
Pour over the soy drink and mix everything into a dough.
Cover and let rise for 1 hour.
In the meantime, prepare the blueberry jam.
To do this, wash the blueberries and bring to a boil in a pot with water and the date flour.
Cook until blueberries are soft and can be pressed.
Strain through a sieve.
Bind the collected blueberry juice with the starch and simmer until a thick mass is formed.
Then leave to cool.
When the yeast dough has risen nicely, knead again lightly with a little flour.
Since the dough is very soft, always work with well-floured hands.
Take small heaps of the yeast dough, round them and then flatten them slightly.
Place 1 heaping teaspoon of the blueberry jam in the center.
Carefully fold the ends in all around and lightly twist at the top.
In a baking pan lined with baking paper, place each of the finished Buchteln.
When all the Buchteln are filled, let them rise again for about 15 minutes.
Bake covered in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.
