Apple cinnamon buns

Put the flours, yeast and caster sugar in the bowl of a stand mixer and attach the dough hook. Pour in the milk and half the water, then start to mix on a low speed. Once the dough starts to come together, add the egg and any additional water to make a smooth dough.

Once the dough has formed, add the butter and continue to mix for around 4 minutes. When the butter is incorporated and the dough is smooth, remove from the mixer and place in a bowl, cover with clingfilm and leave to prove until doubled in size. Remove from the bowl and place on a floured side, then give the dough a couple of kneads to bring it together and shape into a rectangle.

Use a rolling pin to roll the dough to a rectangle approximately 40 x 20cm(151/2x8in). Spread the melted butter over the entire surface, then sprinkle over the sugar, cinnamon and chopped apples. Roll from the long edge, making sure you get it as tight as possible, then cut into 12 pieces using a sharp knife. Place on the lined baking tray, cover with oiled clingfilm and leave in a warm place until doubled in size and the buns are all touching each other. Preheat the oven to 180C/Gas Mark 6.

For the caramel: Place the sugar in a pan over a high heat and cook until the sugar starts to melt. Swirl the pan gently and let the sugar cook until it goes golden brown, then stir in the cream and keep stirring until you have a smooth caramel – take care as the caramel will be hot.

Once the rolls have risen, bake them for around 20 minutes until risen and golden. Remove from the oven and immediately spoon the caramel over each one, then sprinkle over the nuts.