Made with fresh yeast and two medium eggs, the spongy buttery dough has risen beautifully.
I’ve experimented a little with the filling. Apart from including a few chopped dried apricots with the usual sultanas and raisins, there’s crystallised ginger and the grated zest of a lemon.
A mixture of dark brown sugar, golden syrup, apricot jam, milk and butter has gone into the sticky pre-bake glaze.
The result is a slightly caramelised, slightly spicy, batch of pearl-sugar-sprinkled spirals of sweetness.
I am a happy baker.
Broad Street Baker 