Orange, nutmeg and pecan Chelsea buns | Recipe of the week

But one I don’t have is homeschooling and I am amazed at anyone who is working from home and schooling their children at the same time.

I thought you may like to have a recipe that shows your children about ingredients, measuring, some science and a little patience.

Ingredients, makes 12

450g white bread flour; 25g sugar; 20g fresh yeast; pinch salt; 125ml milk; 100ml water; 45g butter; 1 egg

Filling

75g brown sugar; 80g chopped pecans; zest 2 oranges; teaspoon ground nutmeg

Glaze

Juice 2 oranges; 50g sugar

Method

1.To make the dough mix all the ingredients together in a large bowl. Knead for 4 minutes.

2. Transfer to a clean bowl cover and put in the fridge for 2 hours (it will double in size).

3. While the dough is proving, mix all the ingredients together for the filling.

4. Make the syrup by mixing the sugar and juice together and bring to a boil in a saucepan. Simmer for 3 minutes until a syrup forms.

5. Take the dough from the fridge and roll out to a rectangle (about 20x35cm). Brush with melted butter and spread the filling over.

6. Roll up like a Swiss roll and cut into 12 discs. Place in a greased baking tray with 1cm spacing around each one.

7. Leave in a warm place until doubled in size and then bake in a pre-heated oven 180c/gas 5 for 20 minutes

8. Remove from oven and brush withglaze. Allow to cool, but eat warm.