(Makes about 12)

500 g freshly made bread dough
1 egg, lightly beaten
50 g golden caster sugar
½ teaspoon ground cardamom
50 g butter, diced
3 tbsps sultanas
3 tbsps mixed peel, chopped

Work the egg, sugar and spices into the dough, using a little more flour if required, to give you a smooth dough. Roll out to a rectangle on a floured work top. Dot with the butter and scatter on the sultanas and peel. Roll the dough as you would a Swiss roll, then, with a sharp knife, cut into slices, not too thin, about two or three centimetres thick.

Arrange well spaced apart on lined baking sheets. Cover with a damp cloth and leave to rise for 40 to 60 minutes before baking in a pre-heated oven at 200˚C, gas mark 6.

These are delicious for breakfast.