In a large mixing bowl, dissolve the yeast in the warm milk. Add the sugar, butter, salt, eggs and flour, then mix well. Knead the dough into a large ball. Put it in a bowl, cover it with cling film and let it rest for an hour or until it’s doubled in size
Now roll out the dough into a large rectangle, roughly 40x50cm and then spread 60g of butter over it. Combine the brown sugar, sultanas, currants, raisins, mixed spice and cinnamon into a small bowl and sprinkle this spiced fruity mixture over the dough. Roll it all up and cut it into 12 slices. Place these buns on a baking tray, cover them with cling film and let them rise again for another 30 minutes.
Preheat your over to 200°C/gas mark 6 and bake the buns for an hour or until they’re risen and golden brown. Cover with tin foil for the last 3-4 minutes of cooking to prevent corners from catching.
Prepare the icing sugar by mixing 2-3 tbsp water and the vanilla extract. Drizzle this over the buns as soon as they’re out of the oven. Leave to cool and tear apart to serve.
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