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

Preheat the oven to 400F.

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.