Nutty Roll Buns

Warm 100 g of milk to 30°C (86°F) and pour it into a deep bowl. Add 1½ tsp of dry yeast (or 12 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour. Mix thoroughly, cover with cling film and leave in a warm place for 40 minutes.

Add 50 g of sugar, 40 g of oil, the egg and ¼ tsp of salt to the risen sponge. Mix thoroughly, then sift in 180 g of flour. Knead the dough for 10–15 minutes.

Place the dough in a deep oiled bowl, cover with cling film and let it rise in a warm place for 2 hours, until doubled in size.

While the dough is rising, finely chop 100 g of mixed nuts of your choice.

Roll out the risen dough into a rectangle. Spread 50 g of softened butter evenly over it, leaving a small gap around the edges. Sprinkle with 100 g of chopped nuts and 100 g of brown sugar. Roll it into a log and pinch the seam tightly.

Trim the edges and cut the log into 6 equal pieces. Place the buns in a well-greased baking pan, cover with cling film and leave to rise in a warm place for 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes. Let the buns cool.

Combine 50 g of powdered sugar with 10 g (2 tsp) of milk and spread the glaze over the buns.