First place 500g strong white flour into a large bowl and add the sachet of yeast, 50g caster sugar, 1 tsp ground cinnamon, 1 tsp mixed spice and a pinch of nutmeg.
Mix 250ml warm milk with 200g apple purée.
Add this to the flour mixture, stir together, then fold in 200g mixed dried fruit.
Knead for five minutes on a lightly oiled surface or in a stand mixer fitted with a dough hook.
After five minutes gradually add the oil, a tablespoon at a time.
Knead for 10 minutes in total.
Lightly oil a clean bowl and place your dough inside. Cover with a damp cloth or cling film and leave to rise for one to one and a half hours.
Cover two baking trays with non stick baking paper.
Use your hands to squash the air out of it - this is called knocking back.
Transfer to a lightly oiled surface and divide into 12 balls.
Put them on the baking tray, cover again and leave them for 45 minutes or until double in size.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
When risen brush the tops of your buns with milk.