Savoury garlic and cheese swirl buns

Heat the milk to just below a simmer then cool to warm. Whisk in the dried yeast and caster sugar, and leave in a warm place for 10 minutes or until a thick foam has formed on top of the milk.

Tip the flour into a large mixing bowl and stir in 1 tsp salt. 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 worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with oiled clingfilm. Leave in a warm place for 1¹/2 hours.

To make the garlic butter, beat together the soft butter, parmesan, garlic and parsley.

Turn the dough onto a lightly floured worksurface and knead gently for 30 seconds. Roll into a rectangle measuring about 30cm x 50cm.

Turn it so the longest side is nearest to you, then spread ¾ of the garlic butter over the dough, leaving a 1cm border around the edges. Scatter over the mozzarella.

Roll the dough up, starting with the long side closest to you and keeping the roll even. Cut into 7 equal pieces and put cut-side up in a well-buttered non-stick 23cm springform tin. Cover the buns loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180C/fan 160C/gas 4.

Brush the buns with beaten egg and sprinkle with a little more parmesan. Bake for 35 40 minutes or until deep golden brown. Very gently melt the remaining garlic butter in a pan. Cool the buns in the tin for 15 minutes before releasing, then brush liberally with the melted butter.