Flaked Nut Pastry Knots

For the dough: rub the butter into the flour and salt in a mixing bowl until the size of small peas. Add the yeast, sugar, warm milk, water and egg and beat until smooth and very soft. Cover and chill for 4 hours.

Line 2 large baking trays with non-stick baking paper.

For the filling: mix together all the ingredients until well combined.

Punch the dough down and divide in half; return half to the refrigerator. Working quickly roll out the dough on a floured surface into a 38cm x 25 cm|15" x 10" rectangle.

Spread half of the filling down the centre of the dough rectangle in a 5cm|2" strip. Fold the sides of the dough over the filling, overlapping by 4cm|1 1/2". Pinch the edges to seal.

Lift the filled roll from both ends firmly and centtrr the middle of the roll onto a baking tray in a circle. Pull the ends of the roll so that they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so that the ends stick out from under the roll.

Repeat with the remaining dough and filling.

Cover the dough and leave to rise in a warm place for about 30 minutes, until doubled in size.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Slash the rolls at intervals with a sharp knife to reveal the filling. Bake for about 20 minutes until golden brown. Cool on the trays for 15 minutes.

For the glaze: sift the icing sugar into a bowl and beat in enough water and the vanilla to make a smooth thick icing.