PEAK DISTRICT CHELSEA BUNS

These Chelsea buns are baked together as a tear-and-share – and have a Bakewell flavour twist.

WHAT YOU WILL NEED 26cm springform tin, greased; 3 small disposable piping bags

Makes 12

For the dough

500g (1lb 2oz) strong white bread flour

40g (1½oz) caster sugar

2½tsp fast-action dried yeast

10g (¼oz) salt

60g (2¼oz) unsalted butter, softened

250ml (9fl oz) semi-skimmed milk, warmed

3 large eggs

Vegetable oil, for greasing

1tbsp amber sugar crystals (from selected supermarkets or online)

For the filling

75g (2¾oz) unsalted butter, softened

75g (2¾oz) caster sugar

1 egg

75g (2¾oz) ground almonds 15g (½oz) plain flour

1tsp almond extract

2tbsp dried cranberries, soaked overnight in 2tbsp kirsch

1tbsp ground cinnamon

1tsp ground mace

For the decoration

100g (3½oz) marzipan, coloured red (see box, below, or use shop-bought) 250g (9oz) fondant icing sugar 1tbsp kirsch

Red food-colouring paste

Green food-colouring paste 12 mixed-colour glacé cherries

50g (1¾oz) flaked almonds, toasted Red edible glitter

STEP 1 For the dough, place the flour, sugar, yeast and salt in a large mixing bowl. Rub in the butter with your fingertips, then make a well in the centre and add the milk and 2 of the eggs. Mix to form a soft dough.

STEP 2 Tip onto a lightly floured work surface and knead for 7-10 minutes, until the dough is smooth and elastic (see tip, left). Place in an oiled bowl, cover with clingfilm and allow to rise for 1 hour, or until doubled in size.

STEP 3 Roll the red marzipan into balls the size of hazelnuts. Set aside.

STEP 4 For the filling, cream the butter and sugar together until pale and fluffy. Add the egg, ground almonds, flour, almond extract and soaked cranberries and mix. Set aside.

STEP 5 Tip the dough out onto a lightly floured work surface and roll out to a 40 x 30cm rectangle. Spread the filling all over the dough, then sprinkle with the cinnamon and mace.

STEP 6 Lay the dough with a short end closest to you. Take hold of the far edge and roll it up tightly. Trim the ends and cut into 12 equal slices. Arrange in the tin in a circular pattern. Set aside for 20-30 minutes, until risen.

STEP 7 Heat the oven to 190°C/fan 170°C/gas 5. Beat the remaining egg and brush it over the risen slices, then sprinkle with the amber sugar crystals. Bake for 30-40 minutes, until risen and golden. Remove from the oven and turn out onto a wire rack.

STEP 8 To decorate, sift the icing sugar into a bowl and add the kirsch. Mix to a stiff pouring consistency, adding water if necessary. Divide the icing into 3 equal portions. Leave one portion white, colour the second portion green and colour the remaining portion red. Spoon each portion into its own piping bag and snip off the ends.

STEP 9 Pipe the icing in lines over the buns, then scatter with the glacé cherries, balls of red marzipan and toasted flaked almonds. Finally, sprinkle with red edible glitter.