Makes 12
8oz milk
1 egg
1lb 2oz white bread flour
½tsp salt
3oz caster sugar
2oz butter
1tsp easy-blend dried yeast
For the filling:
1oz butter
1oz currants
4oz sultanas
1oz mixed peel
1oz soft light brown sugar
1tsp mixed spice
For the glaze:
2oz caster sugar
4tbsp water
Pour the milk into the bread machine and add the egg. Sprinkle over the flour, ensuring it covers the milk completely. Add the salt, sugar and butter in separate corners of the bread machine. Make a small indent in the centre of the flour and pour in the yeast. Set the machine to dough setting.
Grease a 9in square cake tin. When the dough cycle has finished, knock the dough back gently on a floured surface then roll it out to form a 12in square.
Brush the dough with the melted butter for the filling and sprinkle it with the dried fruit, sugar and mixed spice, leaving a ½in border along one edge. Start at a covered edge, roll the dough up like a Swiss roll. Press the edges together to seal. Cut the roll into slices then place these, cut side uppermost, in the tin.
Cover with oiled clear film and leave to rise for 30-45 minutes until the dough has doubled in size.
Preheat the oven to 200°C . Bake the buns for 15-20 minutes or until golden. Leave them to cool slightly in the tin before turning them out onto a wire rack to cool further.
Make the glaze by mixing the sugar and water in a small saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Then boil the mixture rapidly for 1-2 minutes without stirring, until syrupy. Brush the mixture over the warm buns and serve slightly warm.