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Spelt Sally Lunn Buns

An adaptation of a Sally Lunn with Jam and Cream

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Rising Agent

  • 1 tsp castor sugar
  • 130 ml warm milk
  • 2 tsp dried yeast


  • 100g Organic Strong White Flour
  • 100g Organic White Spelt
  • 1/2tsp Salt
  • 25g Butter at room temperature


  • Raspberry Jam
  • 125mls Double Cream



  1. Dissolve sugar in the warm milk and sprinkle over the dried yeast , leave in a warm place for 10-15 mins until bubbles form
  2. Sieve flours and salt together and rub in the butter
  3. Pour in rising agent and mix to a soft dough
  4. Turn dough onto a lightly floured surface and knead for 10 mins or until dough feels smooth and elastic
  5. Return dough to lightly floured bowl and leave to rise until size has doubled
  6. Turn dough onto floured surface and divide into eight equal pieces
  7. Form each piece of dough into a ball and place on a greased baking tray cover with a cloth until the buns have doubled in size
  8. Bake in a preheated hot oven 220 C for 12-15 minutes until golden brown
  9. Allow to cool on a wire rack.
  10. When cooled, slice in half and fill with jam and cream


Added by: Wendy Durrant

Tags: Buns Spelt WhiteSpelt

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