METHOD: (Makes 12)
Using some of the egg white from the egg, break the marzipan down to a thick paste. Add the almond flavour and then stir in the granulated sugar. Put to one side.
Using the ingredients indicated, together with the balance of the egg, make up a well developed dough. Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Roll out to a 37½ x 30cm (15 x 12 inch sheet). Spread two thirds of the dough with the margarine. Fold the uncoated dough over half the coated area, then fold again into three. Cover with a damp tea towel; lightly oiled plastic or polythene and rest again for a further 10 minutes.
Roll out the dough as before and sprinkle two thirds with the sultanas. Fold into three as before. Cover with a damp tea towel; lightly oiled plastic or polythene and again, rest for 10 minutes.
Roll out the dough as before and cut into 12 equal strips.
Turn each strip into a corkscrew shape, then roll the spiral up like a “Catherine wheel”, ensuring you create a dip in the centre. Repeat with each piece. Place on a greased baking tray.
Cover with a clean, damp tea-towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Remove cover.
Before placing in the oven, spoon the prepared marzipan mix equally into the centre of each bun.
Bake in a preheated oven at 200°C, (400°F, Gas Mark 6) for 12 – 15 minutes or until golden brown.
Allow to cool. Boil the apricot jam and water together and use to brush the buns.
"Hi Debs, We've had our Panasonic bread maker for about a year now and after "messing about" with various recipes, which had variable results despite careful measuring of ingredients, we have standardised on Wright's bread mixes with excellent results and use the 2 hour programme. The only minor change we make is addition of 1/4 teaspoon of salt to the Premium White which we feel gives it a slight lift in flavour. We are now enjoying fresh bread like we used to enjoy just after the last war before the dreaded "white sliced loaf" came into favour. We can't fault the Wright's bread mixes; they always produce reliable, consistent results. Wish we'd have converted to making our own bread much sooner! Regards,"
John Hancox
Add a cherry or flaked almond to the macaroon middle, for a professional look to your buns, if desired.