Stir the orange zest with the other dough ingredients, then follow the method on page 180 until you’ve kneaded your dough for about 10 minutes.

Flatten the dough into a large rectangle and tip the raisins, flaked almonds and dark chocolate into the middle, then roll the dough up like a Swiss roll – this ensures an even distribution.

Curl the dough back up into a ball, and gently knead for a further minute to fully incorporate the nuts, raisins and chocolate – they’ll try to run away, but don’t worry, just squash any escapees back into the dough.

Roll the dough into a ball, transfer to a lightly oiled bowl, then cover with clingfilm or a damp tea towel and leave to rise for 1–2 hours at room temperature, until doubled in size.

Once the dough has proved, punch it back down, then divide it into 8 equal pieces. You can shape these as you wish, but I like to take each eighth, twist it tightly as if making a helter-skelter or candy cane, then loop the twist into a circle, and press the ends to join – a bit like a twisty doughnut. Place each shape on a lined baking tray and leave to rise for 20–30 minutes, until one and a half times their original size.

Once the buns have risen, preheat the oven to 160°C fan/180°C/gas 4. Very gently brush the tops of the buns with the beaten egg or oat milk, then transfer to the oven and bake for 20–25 minutes, until well risen, golden brown and cooked through. Cool briefly on a wire rack and serve warm.

FOR DIABETICS: Use the xylitol version of the sweet bun dough, and make sure your chocolate is diabetic-friendly – good diabetic dark chocolate is available online.