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These delicious blueberry cinnamon buns are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts.

Equipment and preparation: You will need a 23cm/9in round springform tin.

Blueberry cinnamon swirls

Ingredients

g/15oz strong white flour, plus extra for dusting

caster sugar

dried fast-action yeast

ml/3½fl oz milk

g/1½oz butter, plus extra for greasing

oil, for greasing

g/5½oz blueberries, halved

orange, zest only

ground cinnamon

grating of nutmeg

brown sugar

free-range egg, beaten for glazing

g/2½oz icing sugar

–2 tbsp lemon juice or water

candied walnuts, to decorate

oven

For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook.

Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed.

Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (100F) if your oven has a dough rising function and this should take about 1 hour.

When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin.

To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up.

Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again

Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool.

Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy.