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YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
280g warm water (or half water, half milk for a richer dough)
50g melted butter
500g spelt flour (white or wholemeal; wholemeal results in a more dense bun)
1 tsp salt
2 Tbsp melted butter
1 Tbsp brown sugar
Mix the yeast, warm water and butter in a bowl and leave for 5 minutes so the yeast starts to activate.
Add the flour and salt, and bring together to begin to knead (if the dough is too sticky, add flour as needed). Work the dough for 2 minutes if using a processor or 5 minutes by hand, place in a greased bowl and leave in a warm place to rise until at least double in size.
Then, on a floured surface, roll out the dough to approximately 1cm thick, brush with the melted butter and sprinkle with the sugar and cinnamon. Roll the dough up into a tube and slice rounds with a sharp bread knife. Place these gently touching on baking paper on a tray or in a cake tin (for a round pull-apart).
Leave to rise and double in size again. Place a small tin or ramekin of water on a lower shelf of the oven and set the temperature to approx 200 deg C. Bake for 15-20 minutes until nicely brown. You could sprinkle with more cinnamon and sugar when warm, straight out of the oven.
Transfer to a wire rack to cool, or eat straight away with butter!
1. You could add some cacao or cocoa powder to the filling for a chocolatey flavour
2. These are wonderful for school lunches - space out on a baking tray and freeze. Once frozen they can be stored in a bag in the freezer, then on the morning they are needed, place required number on baking paper on a tray, and place (with a ramekin of boiling water) in a very low oven (approximately 100deg C) for 10-15 minutes, until they have defrosted. Leave them in the oven, turn the temperature up to 200 deg C and bake for a further 10-15 minutes.
3. This is a very versatile rescipe - I often make savoury scrolls with a pesto and grated cheese filling; grated carrot with finely sliced chard and feta or experiment with leftovers in the fridge :)
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe.
Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.
Chelsea buns with a twist - using Fig, Spelt and Pumpkin Seed Flour, dried figs, and cinnamon for a decadent sweet roll.
Add a recipe & get 5% off
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.