Put the flour into a large bowl and add the salt. Rub in the butter and yeast. Stir in the sugar. Make a well in the middle, pour in the milk and egg, and mix to a soft dough.
Knead the dough until smooth and elastic, then shape it into a round and place it in an oiled large bowl. Cover with oiled cling film and leave in a warm place for 1 to 1.5 hours or until doubled in size.
Cream the butter and sugar in one bowl. In another bowl, combine the sultanas, currants, mixed spice and apple puree.
Lightly oil the roasting tin. Turn out the dough and knock back with your fists. Knead for 2-3 minutes until smooth.
Roll out into a 30 cm square and dot with the butter mixture. Fold in half and roll out again into a 30 cm square. Spread with the fruit mixture, then roll up. with the seam facing down.
Cut into 12 pieces and arrange cut-side up in the roasting tin. Cover with oiled cling film or proving bag. Leave in a warm place to rise for about 30 minutes or until pieces are touching.
Bake in a preheated oven at 220°c/200°c Fan/Gas 7 for 25 minutes, covering the buns loosely with tin foil after 15 minutes to prevent them from browning too much. Transfer to a wire rack.
Warm the honey for 20 seconds in the microwave and brush over the buns to glaze. Add some water to the icing sugar to form a paste. Using a teaspoon drizzle the icing over the buns. Serve warm.
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