Apricot & marzipan twist

Serves 12 Prep 45 mins, plus overnight soaking and rising Cook 30 mins

FOR THE DOUGH

250g strong white bread

flour 50g unsalted butter, softened

150ml whole milk

10g fast-action dried yeast

1 large egg, beaten

FOR THE FILLING

120g dried apricots, chopped

150ml orange juice 90g unsalted butter

70g light muscovado sugar

35g plain flour

60g raisins

65g chopped walnuts grated zest

1 orange

200g marzipan

TO FINISH

50g apricot jam 200g icing sugar mixed with water to make runny icing

1 The night before, put the chopped apricots and orange juice in a bowl, and set aside.

2 To make the dough, put the flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.

3 Transfer the dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.

4 Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.

5 Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.

6 Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of baking, gently warm the apricot jam in a small pan. Brush the loaf with the warm jam to glaze, then set aside to cool. Once cooled, drizzle the twist heavily with the runny icing. PER SERVING 418 kcals, protein 6g, carbs 64g, fat 17g, saturates 7g, fibre 2g, sugars 46g, salt 0.1g