Method Line the base and sides of a 23cm springform tin with a large sheet of baking paper so that the sheet of paper completely covers the bottom and sides of the tin without gaps. Heat the milk to just below boiling point, then cool until hand warm. Whisk the dried yeast and 1 tsp sugar into the warm milk and leave in a warm place for about 7 minutes until a thick foam has formed on top of the milk. Sieve the flour into a large mixing bowl and stir in 1/2 tsp salt and the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough. Tip onto a lightly floured work surface and knead for about 5 minutes until the dough is silky smooth and elastic. Form into a ball, put in a clean bowl and cover with clingfilm. Leave in a warm place for about 1 1/2 hours or until doubled in size. Meanwhile, tip the apples into a pan with another tbsp of sugar and a squeeze of lemon juice. Cover and cook until reduced to a thick purée, stirring occasionally to stop it catching. Cool. To make the cinnamon butter, beat the butter, sugar and cinnamon. For the butterscotch sauce, tip the butter, golden syrup and soft light brown sugar into a pan, then stir over a low heat to melt. Bring to the boil and simmer for one minute to thicken it slightly. Pour into the prepared cake tin, covering the bottom in an even layer. Turn the dough onto a lightly floured work surface and knead gently for 30 seconds. Shape into a rectangle measuring about 30 x 50cm with the long side nearest to you. Spread the cinnamon butter over the dough, followed by the cooled apple purée, leaving a border of about 1cm around the edges. Roll the dough up as tightly as you can, starting with the side closest to you and keeping the roll even. Cut into 7 slices of even thickness and put, cut side uppermost, in the tin on top of the butterscotch. Cover loosely with oiled clingfilm and leave in a warm place for 30-40 minutes to rise. Heat the oven to 180C/fan 160C/gas 4. Brush the top of the buns with beaten egg and sprinkle with a little demerara sugar. Bake on the middle shelf of the oven for 35-40 minutes until golden brown and cooked through. Serve warm or at room temperature. PER SERVING 490 kcalories, protein 9g, carbohydrate 59g, fat 24 g, saturated fat 14g, fibre 1.8g, salt 0.1 g