Make your own Beverley Bun

A competition was held recently to come up with a Beverley Bun, to be launched at the town's Georgian Festival later this month.

The winner was Trish Sutherland from vegetarian cafe Sugar and Spice on Lairgate, with her apricot and orange cinnamon bun.

Samples will be handed out in Saturday Market on 6 September. But, if you can't wait until then, and Great British Bake Off is inspiring you to put on your pinny, why not try making some for yourself?

Dough recipe:

500g bread flour
1.25 teaspoons salt
1.5 teaspoons easy-bake yeast
1 teaspoon sugar
200ml milk or soya milk
100ml water
75g butter or dairy free spread
125g dried apricots
Zest of one orange

For rolling:

250g dark brown sugar and two teaspoons cinnamon mixed together
Flaked almonds for decoration

Method:

Mix all the dough ingredients together and knead either by hand or in a mixer and leave to rise for about 45 minutes.

Divide the dough into 16 pieces of equal weight, about 60g-75g each. Let this relax for about 20 minutes.

The dough now needs rolling into ropes. Roll each ball into a sausage shape, then spread half the sugar and cinnamon mix on to your counter and roll each sausage into a rope, in the sugar mix. Aim for 30cm-40cm per rope. They should be coated with the sugar mix, which should also be rolled into any stretch marks and cracks.

Form the ropes into double knots and leave loosely covered in cling film and then a towel for another hour, or until visibly doubled in size.

Sprinkle the buns with flaked almonds. Bake in a preheated oven at 230C for eight minutes. They need to be soft, but not gooey.