Fruity Breakfast Buns

Place cranberries and sultanas in a glass bowl and pour port over it, allow to soak for a couple of hours. I keep a jar full of this stuff in the fridge.

Once the dough has risen, punch it back and form into a round ball. If you have a big enough workspace, you can dust it with flour and start rolling out the dough in an oblong shape. If not, divide the dough in two batches and start rolling it out. If the dough is rolled out( about 1cm thick), spread lavishly with the almond butter, drain the fruit from the port and sprinkle the cranberries and sultanas over the almond butter. Do not spread right to the ends of the dough. Dip your finger in the egg wash and wet all around the edges of the dough. Start rolling up the dough from the long side. Keep rolling, rolling, until you have a roll, almost like a jam roll in front of you. Take a sharp knife and cut rings(discs), about 2cm