Inside-Out Apricot Almond Buns

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Put the flour, bicarbonate of soda and sugar into a large mixing bowl and mix well with a whisk.

Melt the butter and add to the milk.

Make a well in the centre of the flour mixture.

Add the milk mixture and with your hands to mix until it comes together.

Lightly dust a work surface with the flour.

Turn out the dough and kneed for a few minutes until smooth.

Divide the dough into 12 equal pieces – let them rest while you make the filling.

In a bowl, slightly break up the flaked almonds, then add the rest of the filling ingredients and mix well.

To shape the buns, roll out each piece into a rectangle about 22cm.

Thinly spread some of the filling over the dough then roll it up lengthways like a sausage.

Cut in half lengthways, leaving it attached at one end, so it kind of looks like a long pair of trousers.

Split the trousers apart so you get a long piece of dough, like a rope.

Curl the rope like a snail to make the buns, with all the lines of dough and filling facing up.

Place them onto a baking sheet.

Brush a little egg wash over the buns, sprinkle with a few flaked almonds and bake in the oven for 10-12 minutes, until golden brown.