You will need:

For the dough:

For the filling:

• 250g strong flour
• 200g plain flour, plus extra for dusting
• 50g ground almonds
• 50g light soft brown sugar
• 200ml milk
• 7g active dried yeast
• 1 large egg, beaten
• vegetable oil, for greasing

• 50g butter, melted
• 100g light soft brown sugar
• 2 tablespoons mixed spice
• zest and juice of 1 lemon
• 25g mixed peel, chopped
• 75g currants
• 50g dried cranberries
• 75g marzipan, grated
• 6 tablespoons apricot jam

1

Line two 35 x 12cm baking tins with silicone paper, making sure you line the sides of the tin. Preheat the oven to 170°C/150°C Fan/Gas Mark 3½.

2

Sieve both flours into a large mixing bowl, add the ground almonds and sugar. Pour the milk into a saucepan and heat to 37°C, then whisk the yeast into the milk and remove from the heat. Make a well in the middle of the flour, pour the beaten egg and yeast milk into the well and mix together to form a dough.

3

Knead the dough on a floured work surface for 10–15 minutes, then place in a floured bowl, cover with oiled clingfilm and leave in a warm place to rise for 45 minutes or until doubled in size.

4

To make the filling, place the melted butter, sugar, mixed spice, lemon zest and juice in a bowl and mix thoroughly into a smooth paste. Fold in the mixed peel, currants, cranberries and grated marzipan.

5

Roll out the dough on a floured surface to a rectangle 40 x 30cm, 5mm thick. Spoon the filling onto the dough and spread out evenly, pressing it into the dough.

6

Make two arms (Size 2 x F) formed into long cone shapes and stick with sugar glue.

7

Roll the dough up tightly from one long side of the rectangle to form a sausage, then cut into 12 even rounds using a floured sharp knife.

8

Place 6 swirls in each lined tray, swirl side up, and flatten slightly with the palm of your hand, making sure to leave a small gap between each bun. Cover with oiled clingfilm and allow to rise for a further 45 minutes.

9

Bake in the preheated oven for 30 minutes until golden brown,then allow to cool.

10

Melt the apricot jam with 2 tablespoons of water in a small pan over a gentle heat and brush evenly all over the buns for a glossy shine,then wrap to gift.