Step 1

Combine milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until frothy.

Step 2

Combine flour, cinnamon, nutmeg, lemon rind and remaining sugar in a bowl. Add milk mixture, egg and butter; stir to combine. Turn onto a lightly floured surface; knead for 10 minutes or until smooth and elastic. Place in a bowl; cover with plastic wrap. Set aside in a warm, draught-free place, for 1 hour or until doubled in size.

Step 3

Preheat oven to 200°C. Lightly grease an oven tray. Add the sultanas, currants and mixed peel to the dough. Knead until smooth. Divide dough into 3 even portions. Roll each portion into 40cm-long logs. Place logs on the tray and plait. Combine egg yolk and milk in a bowl. Brush evenly over the bun. Set aside for 10 minutes to rise. Bake for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and loaf sounds hollow when tapped. Set aside to cool.

Step 4

Combine the icing sugar, water and lemon juice in a medium bowl to form a smooth paste. Place in a small plastic bag. Snip off the end and drizzle over the bun. Cut into slices and serve with butter.