Stir the ground cinnamon in with the flour, and continue with the method on page 180 until your dough has proved.

For the filling, tip the chopped apple, butter, caramel and cinnamon into a saucepan, and stir over a medium to low heat for 5 minutes, until the apples have just softened. Stir in the toasted chopped hazelnuts and leave to cool.

Once the dough has proved, knock it back, then roll it out on a clean surface into a large square, approx. 30cm x 30cm. Spread the filling all over the dough, leaving a 2.5cm border around the edges. Roll the dough up tightly – it will stretch to almost double its length as you do this, that’s fine. Cut the dough into 2.5cm slices, and carefully transfer them to a lined roasting tin, placing them neatly as you go.

Leave the buns to rise for 25–30 minutes, until about one and a half times their original size, then preheat the oven to 180°C fan/200°C/gas 6.

Brush the tops of the buns with the beaten egg (very gently, so as not to squash the dough), scatter with the demerara sugar, then transfer to the oven and bake for 20 minutes, until golden brown and cooked through. Let the buns cool for 10 minutes or so on a wire rack, then carefully cut them apart with a knife and serve. You can ice the finished buns with a drizzle of glacé icing.