Honey, Maple and Cinnamon Danish

For the dough: dissolve the yeast and 1 teaspoon honey in the warm water. Set aside.

Mix together the buttermilk and remaining honey in a mixing bowl. Beat in 75g| 3/4cup flour.

Add the yeast mixture and continue beating to blend well.

Add the eggs, butter, and more flour, a little at a time, mixing until the dough begins to come away from the sides of the bowl. The dough will be soft.

Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Shape into a ball and place in an oiled bowl. Cover with cling film and leave to rise in a warm place until doubled in size.

For the filling: mix together all the ingredients, except the butter

Punch down the dough. Roll out a floured surface into a 25cm|10" square. Brush with melted butter and spread with the filling. Roll up like a Swiss roll, pinching the edges of the dough together to seal the edges.

Cut into 2.5cm|1" slices and arrange in a circle on a baking tray lined with non-stick baking paper, with each slice almost touching the next. Cover and leave to rise in a arm place for about 40 minutes, until puffy and risen.

Heat the oven to 200°C (180° fan) 400°F gas 6.