Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.

Once bubbling, add the flour, sugar and mixed spice and beat on low until the mixture resembles a shaggy mixture.

Add the eggs and combine on low speed until fully combined until you form a dough.

On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 5 grams or ? tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.

Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.

Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.

Lightly butter a bowl and place the dough therein, placing in the fridge to rise until doubled in size, approximately 1 hour.

Remove from the fridge, lift and allow the dough to fully deflate.

Cover the bowl and refrigerate for several hours or preferably overnight.

The next day, place the dough onto a lightly floured surface and roll out to an equal rectangle and ¼ inch thickness.

Place the butter, sugar and mixed spice in a bowl

Spoon onto your dough equally and spread out evenly with an offset spatula.

Sprinkle the raisins or sultanas evenly over the sugar filling.

Slowly and carefully roll your dough from the base of your wide rectangle into a tight scroll.

Cut into 12 even pieces and place in your baking pan with 1 ½-2 inches gap between each.

Cover with a clean tea towel and proof in a warm place for 1 hour.

Preheat the oven to 180ºC/365F.

Bake for 25 minutes until golden brown on top.

Whilst baking, place the sugar and water in a small bowl and stir until the sugar mixture is clear.

Remove the buns from the oven and while still hot, brush the syrup over the buns.

Set aside to cool completely.

Serve up with a cup of hot tea.

Enjoy