Walnut spiral

Makes 1 Big Spiral Cakes, Bread and Pastries

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Method

Mix all the syrup ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until slightly thickened. Remove from the heat and allow to cool.

In a large bowl, mix together the flour, milk, vegetable oil, eggs and a pinch of sea salt. Knead for about 10-15 minutes, adding a little more flour if necessary, until the dough feels like your earlobe. Allow to rest for 10-15 minutes.

Meanwhile, preheat the oven to 150C/300F/Gas 2. Take a small walnut-sized piece of dough and roll it out into a circle, until it is paper thin – like filo pastry. Place some of the ground walnuts in the middle of the dough, then roll the circle up into a log. Now take a large, round baking tray and curl your log of dough into a spiral in the middle of the tray. Make more filled rolls and continue to expand the spiral until all the dough and walnuts are used up.

Transfer the spiral to the oven and bake for about 40 minutes, until the pastry is golden brown. Remove from the oven, then pour the cold sugar syrup over the hot pastry. Allow to cool, then you’re in heaven!

Serve at room temperature, or chilled. Your walnut spiral will keep in an airtight container at room temperature for up to 3 days.