Step 1

Combine the yeast, milk, 1 tsp caster sugar and 1 tbs flour in a bowl. Set aside for 10 minutes or until frothy.

Step 2

Rub 125g butter into remaining flour until crumbs form. Stir in zest, mixed spice, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.

Step 3

Preheat oven to 210°C. Grease a 20cm x 30cm baking dish. Combine brown sugar and remaining 100g butter in a bowl. Knock back dough. Roll out on a floured surface until 40cm x 20cm. Brush with butter, leaving a 1cm gap on long edges. Sprinkle with apple, cheese, cinnamon and pine nuts. Roll up from long edge and cut into 8 pieces. Place buns close together on tray, seams facing in, and flatten slightly.

Step 4

Cover and set aside for 30 minutes or until slightly risen. Bake for 20 minutes or until golden.

Step 5

Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.

Step 6

Remove from heat and cool slightly. Brush glaze over hot buns to serve.