Ingredients

300 g full-fat milk⁠

500 g strong white bread flour⁠

5 g salt⁠

2x7 g packs fast action dried yeast⁠ ⁠

60 g soft brown sugar⁠

2 tsp mixed spice⁠

1 tsp cinnamon

1/2 nutmeg, grated⁠

Zest of 2 orange⁠s

1 free-range egg, beaten

100 g unsalted butter, room temperature⁠

Filling

100 g unsalted butter

100 g soft brown sugar

50 g dark brown sugar

2 tsp ground cinnamon

150 g raisins⁠

130 g mixed peel⁠

Sugar syrup⁠

70 g caster sugar⁠

70 g water⁠

1 cinnamon stick ⁠

1 star anise

1 tsp vanilla paste

Zest from 1 orange

Glaze

Juice from ½ orange

100 g icing sugar

Scald the milk in a saucepan, then leave to cool to body temperature.

Ingredients

1. Put the flour, salt, yeast (don’t let it touch the salt), sugar, spices and orange zest in the bowl of a stand mixer. Pour in the milk and egg and mix (using a dough blade) for 2 mins on speed 2 then 6 mins on speed 6. Add the butter a little at a time and mix until incorporated.

2. Fold the dough into a ball, replace in the bowl and cover. Leave to rise for a couple of hours (until about doubled in size. It should leave a small indent when you poke it).

3. Combine the butter, sugars and cinnamon in a small bowl and beat until smooth.

4. Roll the dough into a rectangle, spread over the filling and sprinkle the fruit evenly over the top, leaving a 2 cm margin at one end. Brush a little water over the margin and seal the dough together. Roll into a sausage and cut into 12 equal size pieces. Place the swirls in a lined baking dish, cover with oiled clingfilm, and leave to rise for 30 mins to 1 hour. ⁠You can leave them overnight in the fridge at this stage. ⁠

5. Preheat oven to 200C/180C fan.⁠ ⁠⁠Bake for 20 mins, turn the dish around and bake for another 10 mins until golden.

6. Place the sugar syrup ingredients in a small saucepan. Bring to the boil and simmer for 2 mins until syrupy.⁠ Drizzle over the buns and leave to cool.

7. Mix the glaze ingredients together, and drizzle over the cooled buns.