Ingredients:
1 cup tepid milk
1 (1.4oz/10g) package dried yeast
3 3/4 cups bread flour, sifted,
plus extra for dusting
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1 tsp salt
6 tbsp sugar
4 tbsp unsalted butter, diced,
plus extra for greasing
vegetable oil, for greasing
1 1/2 cups (6oz) mixed dried fruit
2 tbsp confectionerfs sugar
1/4 tsp pure vanilla extract

Method:
1 Warm the milk until tepid, stir in the yeast, cover, and leave for 10 minutes until frothy. Place the flour, spices, salt, and sugar in a bowl. Rub in the butter.

2 Add the yeasted milk to form a soft dough. Knead well for 10 minutes. Shape into a ball, then place in a lightly oiled bowl and cover loosely. Leave in a warm place for 1 hour until risen.

3 Place the dough onto a lightly floured work surface and knead in the dried fruit. Divide the dough into 12 pieces, roll into balls, and place, well spaced, on lightly greased baking sheets.

4 Cover loosely and leave in a warm place for 30 minutes, until doubled. Preheat the oven to 400°F (200°C).

5 Bake for 15 minutes, or until the buns sound hollow when tapped on the base.

6 Transfer to a wire rack to cool. While the buns are still hot, combine the confectioner’s sugar, vanilla extract, and 1 tablespoon of cold water, and brush over the top of the buns to glaze. STORE Keep in an airtight container for 2 days.

Spiced Fruit Buns