Heat the milk until steamy, remove from the heat and add the butter to melt.
In the KA bowl, put the flour, sugar, salt and yeast (at different spots of the bowl). Make a well in the centre and pour in the egg and milk/butter mixture. Mix everything with the hook, then attach it to the machine and knead for about 8-10 minutes at medium-high speed, until smooth and well kneaded. Remove the dough and shape it into a ball on a floured work top.
Grease the bowl with butter and place the dough back in. Cover and leave for about 1 - 2 hours, until doubled in size.
In the meantime prepare the filling:
Soak raisins and sultanas in water for 1 hour, then drain.
Take your drained currants and mix with flaked almonds, apple which we will chop using the hand mixer, lemon zest, dried apricot & spices: cinnamon & nutmeg.
Back to the dough: knock it back on a floured surface, then roll into a 35x30cm rectangle. Spread the softened butter, then sprinkle the filling and push it in gently. Roll away from you, then trim both ends and slice into 6 even pieces.
Grease the lid of your KA, then place one roll in the centre and the others all around, leaving about 1 cm between each bun. Leave about 25-30 minute to prove.
Sprinkle some brown sugar on top.
Bake in the pre-heated oven (180°C) for about 30 minutes (covered for the first ten minutes, then uncovered).
While baking, make the glaze: mix the icing sugar with enough cold water to create a runny but thick glaze.
Once the buns are out of the oven, brush with the jam and leave to cool down. Finish with the icing sugar glaze.
Storage: they will keep for 2-3 days in an air-tight container.
