Wholemeal Spelt Sticky Date Buns
Made in muffin tins to puff up and make a “snail shell”, these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies.
To make the dough
~ 500g The Little Mill Wholemeal Spelt Flour
~ 1 sachet easy blend yeast
~ 1/2 tsp salt
~ 50g castor sugar
~ 2 medium eggs
~ 140ml warm milk
Well greased 12 hole muffin tin
180C Oven Temp
In a large bowl, combine all the dough ingredients and mix to a rough, shaggy mess - it should be a little damper than you think will make a dough. Leave for 15 minutes then knead for 1-2 minutes to make a ball. Turn onto an oiled work surface and leave to rest under the upturned bowl for 20 minutes. Knead briefly and then leave covered again. Knead once more. Lightly oil the bowl, place the dough in, cover and leave to rise till double in size.
- When well risen knock back and turn out dough onto lightly floured surface. Roll into a large rectangle about 24” by 12”.
~ 100g dates - very finely chopped
~ 75g butter, softened
~75g soft brown sugar
Spread the softened butter over the dough rectangle and the sprinkle over the sugar and chopped dates.
Roll up from one long side into a neat firm sausage.
Cut into 12 equal pieces and place each one cut side up into a greased muffin hole.
Leave to prove for 20-30 minutes until puffy then bake for approx 25 minutes.
- As soon as you can push away the puffed tops and run a knife round the muffin holes to release the buns then tip upside down onto a cooling rack to cool a little.You can brush the tops with maple or golden syrup to give a nice glaze.