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. 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

• 500g wholemeal spelt flour
• 1 sachet easy blend yeast
• 1/2 tsp salt
• 50g castor sugar
• 2 medium eggs
• 140ml warm milk

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

• 100g dates - very finely chopped
• 150g butter, softened
• 150g soft brown sugar

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

Related products

Organic Fig, Spelt and Pumpkin Seed Flour (420)
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey.

White Spelt Flour (non-organic) (418)
Spelt is an ancient grain closely related to Emmer.

Spelt Wholemeal Flour (non-organic) (417)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Organic White Spelt Flour (408)
Spelt is an ancient grain closely related to Emmer.

Organic Spelt Wholemeal Flour (407)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Related articles

White, Rye, and Spelt Loaf

A white, rye and spelt loaf with a poppy seeds topping

Vegan Celebrations' Fruit and Nut Cake

A dense rich fruit (or fruit and nuts) cake for all celebrations: Christmas, Easter, birthdays, weddings or anytime because it is so tasty

Spelt Flour Cob with Figs & Sunflower Seeds

Spelt Flour Cob with Figs & Sunflower Seeds

Fig, Spelt and Pumpkin seed sourdough

Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch

Date & Walnut Loaf

Moist and tasty loaf that can be served with or without butter