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Wholemeal Spelt Sticky Date Buns

Well greased 12 hole muffin tin

oven temp 180c



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


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".



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


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.