Step #1
MAKING BY HAND (Makes 1): Using the ingredients indicated, make up a well developed dough. Mould dough into a ball and cover and stand for 10 minutes.
Step #2
Blend the walnuts, apple and sultanas through the dough. Mould into a ball and stand for a further 10 minutes.
Step #3
Mould the ball into a long string 50cm (20 inches) long and coil into a snail shell shape.
Step #4
Place onto a greased baking tray, cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35-40 minutes or until doubled in size. Remove the plastic sheet and carefully brush the top with milk and sprinkle over the finely chopped walnuts.
Step #5
Bake in a preheated oven at 220°C, 425°F, gas mark 7 for 30 - 35 minutes or until golden brown. Place on a cooling wire and cool completely.
Step #6
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MR. A. A. HILDEBRANDT OF STOCKPORT.
