Easter Simnel Buns

Place the flour in a bowl and stir in the salt and sugar. Stir in the yeast, then add the water, milk and egg and mix well with a wooden spoon or your hands until you have a scraggy dough. Work in the Stork®, then knead for 10 minutes by hand, or 5 minutes in an electric mixer fitted with a dough hook, until the mixture is smooth and elastic.

Place the dough in an oiled bowl, cover with oiled clingfilm and allow to rise until doubled in size – usually an hour, but could be more if your kitchen is cool.

Meanwhile, start making the filling by creaming together the Stork®, sugar and mixed spice until paste-like.

Once the dough has risen, flour a work surface and roll the dough into a 45cm (18 inch) square. Spread the filling paste all over the dough, then sprinkle with the marzipan, fruit and nuts. Roll up tightly, trim off the messy ends and cut the roll into 12 equal slices (see Note below). Place these, spiral side up, in a roasting tray and allow to rise for another 30 minutes.

To make the glaze, simply boil together the apricot jam and water for 1 minute.

Preheat the oven to 220ºC / 425ºF / Gas Mark 7.

Bake the buns for 15 minutes, or until risen and golden. As soon as they come out of the oven, brush them with the apricot glaze and allow to cool in the tin.

Note: To slice the roll without damaging the shape of the pieces, take a length of unflavoured dental floss and slide it underneath the roll where you want to make the first cut. Cross it over the top and pull it tight to slice. Repeat to make the required number of slices.