Spiced Stem Ginger Buns

with sticky glaze

These spiced ginger buns were created by Chris Holister, as we were discussing some of our favourite wintry bakes to share this December. They taste fantastic while they’re still a touch warm from the oven, and make a great accompaniment to a morning coffee. Chris explained that while it might seem he uses quite a lot of dried yeast, it helps what is otherwise quite a heavy, enriched dough to rise and create a lighter texture for the bun, which also helps to counter the sticky gingery delicious glaze.

We’ll be sharing a video tutorial of this on the Shipton Mill Instagram over the coming weeks, so keep your eyes peeled for it if you’d like to join us there as well!

Makes 18 buns


  • 200g warm whole milk
  • 2 medium eggs
  • 600g No. 4 flour (or strong white bread flour)
  • 20g dried yeast
  • 50g soft brown sugar
  • 12g salt
  • 200g softened butter
  • 200g softened butter
  • 200g soft brown sugar
  • 100g drained stem ginger, chopped into small chunks (keep the syrup)
  • 2 tsp powdered cinnamon
  • 2 tsp powdered ginger
  • 100g stem ginger syrup (leftover from the stem ginger)
  • 50g soft brown sugar
  • 50g water


Weigh all the ingredients for the dough into a bowl, combine, and then turn out and knead for 10 minutes until smooth. This can also be done in a stand mixer for the same amount of time if you prefer.

Place the dough back in the bowl, cover, and bulk prove for 1 – 1.5 hours in a warm place until it has risen.

Meanwhile, place the ingredients for the filling in a bowl and beat together with an electric hand whisk (or you can use a mixer with a paddle attachment) for a couple of minutes, until the butter has softened and the filling is a spreadable texture.

Once the dough has finished proving, it should be nice and light. Turn it out on to a lightly floured work surface and then shape it in to a rectangle of 30cm by 40cm using your hands, followed by using a rolling pin to level it out and roll it thinner. Use plenty of flour for dusting if you need it, to prevent it from sticking to the work bench.

Spread the filling over it evenly taking it right to the edges, using a palette knife, spatula or dough scraper.

Taking the top side of the pastry that is furthest away from you, roll it over a fraction and pinch it gently together. Tightly roll from the top down keeping it as even as possible, until you have a long, smooth cylinder of dough.

Slice the dough into 3cm rounds. Line a baking tray with baking parchment, then place the buns on the tray with the cut side facing up (i.e. the swirl).

Cover and prove for 1 – 1.5 hours in a warm place.

While your buns are proving, prepare your syrup glaze. Mix the ingredients for the glaze in a small saucepan, bring it to the boil, boil it for about 30 seconds and then take it off the heat so that it will be ready to glaze your buns with once they are baked.

Preheat your oven to 180°C. Bake the buns for 10-15 minutes until golden and cooked through.

Brush the glaze over the buns using a pastry brush and leave them to cool. These are best eaten while fresh.