Juicy Conference pears add a delicious sweetness to these soft and fluffy breakfasts buns complimenting their nutty and apricot centre. Pull them apart and enjoy them still warm, fresh from the oven.
- Mix the flour and 1 tsp salt in a large bowl. Make a well in the centre and add the sugar and yeast. Melt the butter in a pan with the milk; pour into the well with the egg. Mix with a knife to form a dough, then knead on a floured surface for 10 mins, or until smooth and springy. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 2-3 hrs, until doubled in size.
- Lightly grease a 23cm springform tin. Roll the dough out on a lightly floured surface into a 1cm thick rectangle roughly 25cm x 35cm.
- To make the filling, spread the butter over the dough and top with the sugar, cinnamon, pear and walnuts. Roll the dough up into a tight cylinder, from one of the long sides. Trim the ends, cut into 8 slices, and arrange 7 around the edge of the tin and 1 in the middle. Cover with oiled clingfilm and leave in a warm place for up to 1 hr until doubled in size.
- Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Bake the buns on a baking tray for 25 mins. Melt the jam in a pan with 1 tsp water, then brush over the buns. Serve warm.
Top tip: Turn out the buns while they're still warm to prevent them from sticking to the tin.
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