Ingredients

• 500g/1lb 2oz strong white flour
• plus extra for dusting
• 50g/2oz caster sugar
• 10g/¼oz salt
• 40g/1½oz unsalted butter cut into small pieces
• plus extra for greasing the tin
• 2 free-range eggs
• 2 x 7g sachets fast-acting dried yeast
• 150ml/5fl oz lukewarm milk
• 90ml/6 tbsp lukewarm water
• 280g/10oz cranberry sauce
• 300g/10½oz leftover turkey
• shredded
• 200g/7oz leftover sage and onion stuffing

Directions

• Place the flour
• caster sugar and salt into a large mixing bowl and stir to combine. Add the butter
• eggs
• yeast
• milk and warm water.
• Mix the ingredients with your hands until a rough dough is formed.
• Tip the dough onto a well-floured surface and knead well for ten minutes
• or until the dough is smooth and elastic.
• Place the dough into a clean
• oiled bowl
• cover with a damp tea towel and leave to rise for one hour.
• Tip the dough out onto a very lightly floured surface.
• Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tackâ€� the dough to the work surface by pressing it down firmly with your finger.
• Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
• Roll the long side of the dough towards you quite tightly
• forming a spiral inside. When rolled up
• release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
• Place all spiral rounds
• swirly side up
• into a large
• deep roasting tin or baking tray greased thoroughly with butter
• leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
• Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
• Preheat the oven to 200C/400F/Gas 6.
• When the buns are ready
• put them in the oven and bake for 15-20 minutes.
• After removing the buns from the oven
• let them cool slightly before removing them from the tin and placing on a cooling rack.
• When ready to eat
• pull the buns apart to reveal the soft edges.