Spiced marzipan buns

1. Put the milk in a small pan; bring to a simmer. Remove from the heat, add the butter and stir to melt. In a large bowl, mix the flour, yeast, caster sugar, salt and spice. Make a well in the centre, add the milk mixture and egg, then use a cutlery knife to combine into a rough dough.

2. Knead the dough in the bowl for 5 minutes, then tip onto a lightly floured surface and knead for 5 minutes more, until smooth and elastic. Put in a lightly oiled bowl and cover with a damp tea towel. Leave in a warm place to rise for 1 hour-1 hour 30 minutes, until doubled in size. 

3. Line 2 large baking trays with baking parchment. On a lightly floured surface, stretch the dough out into a rectangle, then scatter over the marzipan and dried fruit (if using). Fold the dough over the marzipan and fruit, then knead briefly to distribute them. Divide into 12 portions, shape into balls, then roll into sausages about 10cm long. Space a thumb’s width apart on the trays. Loosely cover with clean, damp tea towels and leave to prove for another 30 minutes, until puffed up. Preheat the oven to 200˚C, gas mark 6. 

4. Bake for 20 minutes, until golden. Allow to cool for 5 minutes, then carefully transfer to a wire rack. Once completely cool, combine the icing sugar with 2½-3 tbsp water in a small bowl, until it reaches a spoonable consistency. Spoon the icing over the buns, spreading a little, then leave to spread further naturally.