Step 1

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

Step 2

Combine the flour, bread improver, cinnamon, allspice, lemon rind, salt and remaining caster sugar in a large bowl. Make a well in the centre. Add the milk mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1 hour or until dough doubles in size.

Step 3

Preheat oven to 200C. Lightly grease an oven tray. Add the sultanas, currants, mixed peel and almonds to the dough and knead until smooth and fruit is well distributed.

Step 4

Divide dough into 3 even portions. Roll each portion into a 40cm-long log. Place dough logs on the prepared tray and plait, turning the ends slightly under. Combine the egg yolk and extra milk in a small bowl. Brush evenly over the bun. Set aside for 30 minutes to rise. Bake in preheated oven for 10 minutes. Reduce heat to 180C and bake for a further 20 minutes or until golden and loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.

Step 5

To make the icing, combine the icing sugar and enough water in a medium bowl to form a smooth paste. Use a spoon to gently drizzle icing over the bun. Cut into slices and serve with butter.