Sticky Orange & Pistachio Whirlybuns

INGREDIENTS (Serves 10)

◆ 250g strong plain white

flour, plus extra for dusting

◆ ¼tsp salt

◆ 25g butter

◆ 2tsp fast-action yeast

◆ 25g caster sugar

◆ 1 large egg, beaten

◆ 90ml warm milk

Filling:

◆ 25g butter, melted

◆ 50g light muscovado sugar

◆ 50g pistachios, chopped

◆ 50g sultanas

◆ Finely grated zest of

1 orange

Glaze:

◆ 3tbsp caster sugar Decoration:

◆ 50g icing sugar

◆ 2-3tsp orange juice

◆ Fine shreds of orange zest

and chopped pistachios

1

Put the flour and salt in a large mixing bowl and rub in the butter. Stir in yeast and sugar. Beat egg and milk together then stir into the flour mixture. Bring together to form a soft dough.

2

Turn the dough onto a lightly floured sur face and knead for 10min until smooth and elastic. Cover and leave to rest for 15min while you make the filling, by mixing together the melted butter with the muscovado sugar, pistachio nuts, sultanas and orange zest. 3 Roll out the dough to a rectangle measuring approximately 25x30cm. Sprinkle the filling on top. Roll up from one long end and cut into 10 slices with a sharp knife. 4

Arrange the buns in a greased 20cm round cake tin (cut sides up), spacing them apart. Cover and set aside in a warm place until roughly doubled in size. 5

Preheat the oven to 200°C, fan 180°C, gas 6. Bake for approx 18-20min until risen and golden. Allow to cool in the tin for 10min, then turn out onto a wire rack.

6

For the glaze, put the caster sugar and 3tbsp water into a small saucepan. Heat to dissolve, then boil for 40-60sec. Brush over the warm buns. Cool completely. To decorate, mix icing sugar and orange juice to make a thin icing. Drizzle over the buns, then sprinkle with orange zest and pistachios. Leave to set, then serve.

Cook’s tip: Another time, use chopped pecans with lemon zest and juice instead of orange. MW