Ingredients

• 200ml/7fl oz full-fat milk
• 2 medium free-range eggs
• lightly beaten
• 735g/1lb 9½oz very strong bread flour
• plus extra for dusting
• 80g/2¾oz caster sugar
• 1¼ tsp salt
• 3 tsp fast-action dried yeast
• 80g/2¾oz unsalted butter
• softened
• 200g/7oz caster sugar
• 20g/¾oz liquid glucose
• 180ml/6½fl oz full-fat milk
• 180ml/6½fl oz double cream
• 4 large free-range egg yolks
• 3 tbsp cornflour
• 6 clementines
• juice and peel only (250ml/9fl oz juice required)
• peel sliced into thin strips
• 300ml/10fl oz blood orange juice
• 175ml/6fl oz lemon juice (about 6 lemons)
• 225g/8oz caster sugar
• 6 tbsp apple pectin
• 500g/1lb 2oz Bramley apples
• peeled
• cored and grated
• 125g/4½oz caster sugar
• 75ml/2½fl oz cloudy apple juice
• 1 tsp ground cinnamon
• pinch ground cloves
• 400ml/14oz double cream
• 2 tsp vanilla paste
• 60g/2¼oz icing sugar
• 250g/9oz fondant icing sugar
• green food colouring
• orange food colouring

Directions

• For the dough
• combine the milk with 175ml/6fl oz boiling water in a jug
• then beat in the eggs.
• Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture
• and mix for 5 minutes.
• Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour
• or until doubled in size.
• Once proved
• divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size.
• Preheat the oven to 210C/190C Fan/Gas 6.
• Once proved
• bake the dough for 9 minutes
• then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool.
• To make the toffee crème pâtisserie
• line a large roasting tin with non-stick baking paper.
• Add the sugar
• glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts
• then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard
• break it into chunks and transfer a food processor. Pulse until you have a coarse powder.
• In a large saucepan
• mix the milk
• cream
• egg yolks
• cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool
• covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle.
• For the marmalade
• add all the ingredients to a large
• deep saucepan and cook on a low-medium heat for 1½ hours
• or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool.
• For the spiced apple compôte
• mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes
• or until the apple has softened and most of the liquid has evaporated.
• For the crème Chantilly
• put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle.
• To assemble the iced buns
• slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top.
• Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top.
• For the royal icing
• beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set.