All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
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All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
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. There is a picture but it doesn't always seem to view in Firefox!
Well greased 12 hole muffin tin
oven temp 180c
Dough
Ingredients
Method
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 briefy 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".
Filling
Ingredients
Method
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.
Added by: Helen Donoghue
Organic White Spelt Flour (408)
Organic Spelt Wholemeal Flour (407)
Lemon Sponge with Summer Berries and Rhubarb
Cranberry Soda Bread
Rye Dough with Figs
White and Spelt Sourdough
Spelt with sun-dried tomatoesIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% 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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
This looks delicious. But you mean 100 grams of dates, yes? 100 dates might overwhelm the rest of the quantities! And it would be good to know how much fresh yeast to use in this recipe, and/or how many grams of Dove's Farm quick yeast.
binky 17 November 2015
ReplyWhoop! Yes it should read 100g of dates! Thank you
Helen Donoghue 17 November 2015