make the dough
Prepare the dough. In a large bowl mix together all purpose flour, active dry yeast and water. Set aside and leave to rest for about 10 minutes. Knead into a dough, add the salt and shape. Cover with a kitchen towel and let proof at room temperature for about 40 - 50 minutes or until doubled in size.TipYou can also use a stand mixer for this process.
Roll out the dough
When the dough has risen, punch it down in the bowl. Roll into a rectangle about 3mm thick. Spread the apricot marmalade all over it
prepare the filling
In a bowl mix together softened butter, marzipan, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon freshly ground nutmeg, icing sugar and candied fruit. Mix using an electric mixer. Add one egg and mix. Spread the mixture over the apricot marmalade.
Preheat the oven to 220 °C / 430 °F. Fold in half to create a sandwich of the filling. Lightly dust the working area and cut out 5cm thick slices. Twist each strip to expose the filling slightly and then tie into a rough knot. Place each swirl bun onto a baking tray lined with parchment paper. Cover with a kitchen towel or cling film and allow to rise for about 30 minutes at room temperature. Brush with a beaten egg and sprinkle with pearl sugar (optional).
Place the buns in the oven and bake for 5 minutes at 220 °C / 430 °F, then lower the heat to 190 °C / 375 °F and bake for 15 minutes or until golden brown. Let cool on a wire rack or eat one still warm. Enjoy.