Ingredients:
110g milk
300g flour + more for kneading
2 sachets instant yeast
1 tsp mixed spice
50g caster sugar
¼ tsp fine salt
60g butter, softened
1 egg, beaten
Filling:
150g marmalade
150g dried cranberries
30ml orange juice
100g pistachio nuts, roughly chopped
To serve (optional):
Extra cranberries and pistachios to scatter over the top

Method:
Warm the milk to lukewarm (not hot) and set aside. Take 2 tbsp of the milk into a smaller bowl and add the yeast plus a teaspoon of sugar. Stir to dissolve the yeast and leave for 10 minutes until it starts to froth.

In a large bowl, mix the flour, sugar, mixed spice and salt. Make a well in the middle and add the yeast mixture, remaining milk, softened butter and the beaten egg. Mix to form a sticky dough.

Knead the dough for 5-6 minutes on a lightly floured worktop until smooth and shiny, adding more flour (sparingly) as needed if it’s very sticky. Leave to rise in a lightly greased bowl covered with a tea towel until double in size. (About an hour.)

While it is rising, warm the orange juice gently and add the cranberries. Stir and leave them to soak and swell up for 30 minutes.

Punch down the dough and roll out (on a floured surface) into a rectangle approximately 30cm x 40cm. Gently spread with the marmalade. Sprinkle with the pistachios and drained cranberries.

Roll the rectangle along the longer side into a sausage. If the dough is warm you may need to refrigerate it for 20-30 minutes.

Grease a 23cm spring form tin lightly and line the base with baking parchment. Slice the ends off the sausage and then cut 6cm-wide horizontal slices. Arrange them in the tin with one in the centre and the others around. Cover and leave the dough to prove until the buns are puffy – about 30-40 minutes. Place the ends on a separate baking sheet to rise under a tea towel or cling film.

Towards the end of the proving time, heat oven to 200°C (fan). Bake for 20 minutes until the buns are dark golden. Cool on a wire rack.

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