Place the dough on a lightly floured surface. Roll out to a roughly rectangular shape, 45cm in length. Divide the dough into two equal strips by cutting directly down the centre in half vertically.

On one of the strips, spread the jam all over the surface, leaving the other strip bare. Zest the orange over the jam and sprinkle over the almonds evenly. Place the other half of the dough on top to sandwich and lightly press down. Cut eight strips across, each of them 2,5cm in width.

To make the buns, take a strip and fold it in half. Twist it like you would a breadstick and tuck both ends to meet underneath to form a twisted knot.

Grease a Le Creuset 26cm Heritage Rectangular Dish and place each bread knot into it. Cover and prove for another hour until doubled in size. Brush with melted butter and sprinkle a few extra almonds if you like before baking at 180°C for 30-35 minutes until golden and baked through.

While the buns are baking, make the glaze by mixing both ingredients together, brush over the hot buns. Cool for 5 minutes and serve.