Ingredients

450 grams	Allinson Premium White Very Strong Bread Flour For the Dough
4 tbsp	Billington’s Unrefined Light Muscovado Sugar For the Dough
1 ½ tsp	Salt For the Dough
2 tsp	Ground Cinnamon For the Dough
1 sachet	Allinsons Easy Bake Yeast For the Dough, 1 x 7g sachet
2	Large Eggs For the Dough
170 ml	Milk For the Dough
60 ml	Melted Butter For the Dough
3 tbsp	Runny Honey For the Filling
1 tsp	Ground Cinnamon For the Filling
	Melted Butter For the Filling
50 grams	Chopped Prunes

Method

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1. Put the flour, sugar, salt, cinnamon and yeast into a bowl.
2. Mix to to soft dough with the egg, milk and butter.
3. Turn onto a floured surface and knead for 10 minutes.
4. Roll into a rectangle and drizzle the honey onto the dough and spread evenly.
5. Next sprinkle over the cinnamon and nuts.
6. Roll up like a Swiss roll and cut into nine thick slices.
7. Transfer the slices to a well greased roasting tin large enough to allow the buns to merge into each other as they rise and arrange with the cut edge uppermost. Preheat the oven preheated to 200°C/fan 180°C/Gas Mark 6
8. Brush with melted butter, cover with a tea towel and leave to prove until double in size.
9. Bake for 20 minutes until golden.
10. Brush again with melted butter while still warm.

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