Ingredients

• 475g white bread flour, plus extra for kneading and rolling
• 20g caster sugar
• 1 tsp fast action dried yeast
• 50g unsalted butter
• 200ml semi-skimmed milk
• 1 egg, beaten

For the filling

• 20g unsalted butter, softened
• 60g light brown sugar
• 1 tsp ground cinnamon
• 1 Conference pear, peeled, cored and diced
• 100g walnuts, finely chopped
• 2 tbsp apricot jam

Directions

1. 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.
2. Lightly grease a 23cm springform tin. Roll the dough out on a lightly floured surface into a 1cm thick rectangle roughly 25cm x 35cm.
3. 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.
4. 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.