Step #1
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.
Step #2
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.
Step #3
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.
Step #4
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.
Step #5
Remove cover. Before placing in the oven, spoon the prepared marzipan mix equally into the centre of each bun.
Step #6
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.
