METHOD ( makes 2 twists)
Add the butter and the egg to the bread mix and make up the dough following the instructions on the pack using 250ml of warm water.
Divide the dough into 2 pieces, mould round and rest for 5 minutes.
Roll out a dough piece to a 30 x 20cm (12 x 8 inch) sheet. Spread half the cream cheese over the entire surface, sprinkle with half the finely chopped walnuts and crumble over half the Stilton. Roll up the dough like a “Swiss roll” and repeat with the second piece of dough.
Cut the rolled up dough lengthways through the middle, leaving 25mm (1 inch) uncut. Twist the 2 separate pieces together to form a spiral, then form this twisted dough into a circle, ensuring the ends are joined together.
Place on a greased baking tray. Repeat this instruction with the second roll.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.
Remove the cover and sprinkle each piece with the walnut pieces and bake in a preheated oven at 230C (450F, Gas Mark 8) for 25 – 30 minutes or until golden brown.
Brush with melted butter when removed from oven.