CINNAMON AND WALNUT BUNS

- Preheat the oven to 200C/Gas6; butter a 12-cup deep muffin tray; first prepare the filling; melt the butter and leave in a warm place so that it remains liquid; mix together the light brown sugar and cinnamon until no lumps remain; stir in the walnuts

- To make the dough, mix together all the dry ingredients with the butter cubes and beat until you have a coarse mixture; slowly pour in the milk white the mixer is running, until the dough forms into a ball and comes away from the bowl; turn the dough out on to a lightly floured surface and leave to rest for a few minutes; fold the dough gently over itself once or twice to pull it all together; let the dough rest a second time, for 10 minutes

- Dust a large surface with flour and roll out the dough into a large rectangle until about 5 mm thick; brush the surface of the dough with the melted butter and before the butter hardens, sprinkle the cinnamon and walnut sugar on to the butter, making sure that you have a thick layer

- Roll up the dough, starting at the long side and keeping it neat and tight; gently tug the dough towards you to get a taut roll while rolling away from you, into a spiral; once it is all rolled up, gently squeeze the roll to ensure an even thickness; use a sharp knife to cut the roll crossways into 12 even slices; take a slice of the cinnamon roll, peel back about 5cm of the loose end of the dough and fold it in back under the toll to loosely cover the bottom of the roll; place in the muffin tray, flap-side down; repeat with the remaining slices

- Bake the buns for 25-30 minutes; as soon a they are out of the oven, flip them over onto a wire cooling rack, so that they don’t stick to the tray; dip each cinnamon bun into a bowl of caster sugar and serve straight away