Once you've mastered this dough, use it as the basis for Hot cross buns and Spiced fruit loaf (see 'Goes well with' recipes).
Put the flour, yeast, caster sugar
and 1 tsp salt into a large mixing bowl and mix
well. Make a well in the centre and pour
in the warm milk, 50ml warm water, the
beaten egg and the melted butter. Mix
everything together to form a dough –
start with a wooden spoon and finish
with your hands. If the dough is too dry,
add a little more warm water; if it’s too
wet, add more flour.
Knead in the bowl or on a floured
surface until the dough becomes smooth
and springy. Transfer to a clean, lightly
greased bowl and cover loosely with a
clean, damp tea towel. Leave in a warm
place to rise until roughly doubled in size
– this will take about 1 hr depending on
how warm the room is.
Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip
the risen dough out onto a lightly floured
surface and knead for a few secs. Roll
out the dough to a rough 20 x 30cm
rectangle. Spread the butter evenly
over the dough, then sprinkle with the
chopped apricots, almonds and sugar.
Roll up firmly like a Swiss roll from one
of the long sides – dampening the open
edge to help it stick if you need to. Cut
into 8 even slices with a sharp knife,
shape into 8 round pinwheels, then
arrange in the tin, cut-side up. Cover
with a clean, damp tea towel and prove
in a warm place for about 20 mins until
roughly doubled in size.
Bake the buns for 10 mins, then lower
oven to 180C/160C fan/gas 4. Cook for
10 mins more until golden brown. Melt
the jam with 1 tbsp water, brush all
over the buns, then sprinkle with a
few more flaked almonds.