Lammas Spiral Orange And peach buns

Lammas is the time of the first harvest, a time to honour the grain that provides us with our breads.

I love to include the children with this celebration by baking, whilst talking about the significance of this time of year and telling old world stories. They love getting their hands into dough as we knead and roll it out. We even chant along as we take turns to knead the bread. 

When baking with the kids I make sure we have enough time to really enjoy the activity. If I’m trying to get something baked first thing before heading out I find it’s too time pressured and can end up more stressful than it’s worth, in those situations I just get it done while the kids are preoccupied. So when baking with kids make it the days activity. Embrace the mess and the slowness of taking turns or creating more dishes by everyone making their own batch. It’s also apart of the lesson to work together with the dishes too! 

This is a recipe that I have adapted from a recipe in the book Circle Round by Starhawk, Anne Hill and Diane Baker.  

 Ingredients

1 Orange juiced 

1 tsp Yeast

2 tbsp Butter (or coconut oil)

1/2 C brown sugar (or coconut sugar) 

1 egg  

1/2 tsp salt  

2 1/2 C flour (whatever you choose) 

And for the filling: 

2 tbsp butter (or coconut oil)  

1 tsp cinnamon  

1/2 C brown sugar (or coconut sugar)  

1 peach slithered 

Method 

Preheat the oven to 180C and prepare a tray with baking paper. 

Warm the juice from one orange and add yeast leave aside until frothy.  

Add melted butter, sugar, egg and salt to a bowl and mix together. Then add the flour and stir together. Add the frothy yeast and orange juice. 

Mix by hand until all combined and then turn onto a flour surface to knead until elastic.  

We chanted this from the book Circle Round 

“Bless the earth that grows the grain. Bless the water that gives us rain. Bless the wind that helps seeds spread. Bless the fire that bakes our bread.” 

Leave it to rest until in doubles in size then knead again and let rest for another 10 mins.  

Roll it out into a rectangle shape about 2cm thick.  

Mix together the filling ingredients and spread over the dough that is rolled flat.  

Roll the dough from the narrow end and cut with a knife into slices to lay flat on your baking tray.  

Brush tops with left over butter or coconut oil and bake for 20-25 mins

Enjoy once cooled! 

Blessed be,  

Dania