Ingredients

Step by step

1. Put the milk in a pan with 100g Flora 100% Natural and heat gently until the spread has melted and the milk is just warm. Set aside.
2. Put the flour, yeast, sugar, mixed spice and salt in the bowl of a mixer with the dough hook attached. Pour in the milk mixture and knead for 5 minutes to a smooth dough. Put in an oiled bowl and cover with a tea towel. Leave in a warm place until doubled in size; about 1-1½ hours.
3. Knock back the dough and transfer to a clean, lightly floured work surface. Knead in the dried fruit, then divide the mixture into 8 portions. Roll each into a ball and place at least 5cm apart on two lined baking sheets. Press down slightly, then cover with a clean tea towel and leave to rise again for 45-60 minutes, or until well risen.
4. Preheat the oven to 200°C, fan 180°C, gas 6. Brush the bun tops with beaten egg, then bake for 18 minutes. Remove and cool for 20 minutes.
5. To serve, split horizontally and lightly toast. Spread with Flora 100% Natural and serve immediately.