I use a bread machine to make the dough but you can do by hand too.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
350g Organic Khorasan flour
250g strong white flour
1 large free range egg
125g runny honey
10g instant yeast dissolved in 50g warm water
0.5 tsp ground cardamon
1 tsp ground cinnamon
1 tsp ground allspice
250g whole goat's milk, heated then cooled to about 28 C
50g melted goat's butter
4 tsp fennel seeds, soaked for about 1 hr and drained. I like to soak them as they are less likely to scorch
Glaze: 1 egg beaten with 1 tbs water, a pinch each of salt and sugar
Of course, you can substitute cow's milk and butter...we just happen to use goat's milk and butter.
Knead all the ingredients together with 3 tsp of the fennel seeds for around ten minutes. Leave to double, then turn out carefully onto an unfloured work face, shape into a tight sausage then divide into 16, and allow to rest for 15 minutes under a cloth. Roll each piece into a long sausage shape about 20cm long then coil into a loose snail snape. Put onto two baking sheets, lined with baking parchment, and dusted with semolina or coarse polenta. Allow to rise for 45 to 60 minutes until ready to bake.
Brush carefully with the glaze, then when you get to the last, brush a second time, and sprinkle the rest of the drained fennel seed on the buns.
In a preheated oven to gas no 7, they should take about 20 minutes to be baked. As they have honey they may turn brown too quickly. In my oven, I swap the tins at about 10 minutes, and then watch them carefully. Its great having the light on in the oven...I take the tray out and turn the buns, and sometimes move the outer ones to the inside, so that they can all more or less get that lovely even brown shiny colour.
Cool on a rack. These buns freeze really well, so that you can take out buns either a few hours or the night before, and refresh them in the oven, or warm them up from frozen.
Added by: LUCY MACE
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.