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- 250g/9oz strong white bread flour, plus extra for dusting
- 5g salt
- 7g/⅓oz instant yeast
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- 105ml/3½fl oz milk
- 1 free-range egg,
- lightly beaten
- For the filling:
- 90g/3¼oz unsalted butter, softened
- 70g/2½oz light muscovado sugar
- 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange
- juice
- 35g/1¼oz plain
- flour
- 60g/2¼oz raisins
- 65g/2¼oz chopped walnuts
- 1 orange, zest
- only
- To finish
- 50g/1¾oz apricot jam
- 200g/7oz icing
- sugar
- 25g/1oz flaked almonds
- Preparation method
- Tip the flour into a large mixing bowl and add the salt to one side of the
- bowl and the yeast to the other. Add the butter, milk and egg and mix to
- combine, using your hands. Continue to mix until you’ve picked up all the flour
- from the sides of the bowl. Use the dough to clean the inside of the bowl and
- lengthways (you can leave one end joined to help you twist the dough and form
View Full Recipe at My Kitchen Treasures
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