Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. If practical, prune out and dispose ofinfected spurs and blossoms to reduce the amount of fungus available to infect fruit Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts.

Fungicides for gardeners (Adobe Acrobat pdf document outlining fungicides available to gardeners) Links You should get about 6 slices out of each apple. After you have peeled the skin off, slice them and using a small round cookie cutter cut out the core. If you have an apple corer go ahead and use it! Make the batter by mixing all the ingredients (apart from the apples and oil). No need to take out your mixer, simply use a fork. The rum is optional, but recommended.

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Brown rot infects through wounds, especially those caused by birds, so if possible, net to reduce bird damage Dip each ring in the batter, insert your fork inside the hole and let it drip a bit before putting it in hot oil. I use a frying pan/skillet for deep-frying these as they are thin and there is no need for wasting too much oil.