Combine the flour and caster sugar in a large bowl. Make a well and add the beaten egg, yeast mixture and oil.

Measure out 200ml lukewarm water and add most of it to the flour mixture. Stir until the dough starts to come together. If very dry, add a little water gradually so it doesn’t get too wet. The dough should be moist not super sticky.

Once it has come together, sprinkle with the salt and knead in the bowl or on a lightly floured surface for about 10 minutes. If it’s very sticky, add a little flour.

Once smooth and springy, shape into a ball, pulling the surface down and under the base of the ball so it’s taut on the top. Place the dough into a clean, oiled bowl, rolling it in the oil to coat the surface, cover with clingfilm and leave until doubled in size. (1-2 hours)

Tip on to a lightly floured surface and press out into a rough rectangle. Top evenly with the apple/cinnamon mixture. Bring the sides of the dough up and over to encase the filling then knead until evenly distributed.

Line two baking sheets with baking parchment.

Turn the risen dough out on to a clean surface (add a little flour if it’s very sticky), weigh it and divide it into 12 equal pieces. Cut each piece into equal thirds, roll each into a sausage about 20cm long. Braid, then bring the ends together to form a circle, pressing together to help it stick.

Space the rolls on the baking sheets and loosely cover with clingfilm or a tea towel. Leave to rise in a draught-free place until puffy (30-60 minutes) heating your oven to 180°C about 20 minutes before the end of the rise.

When risen, lightly brush the rolls with beaten egg.

Bake for 15-20 mins, until the bottoms are golden brown and the rolls sound hollow when you tap them.

Cool on a wire rack.

If glazing, mix the honey with ½ tbsp of water and brush over the warm rolls.