September 23, 2013 - 18:40 BST hellomagazine.com Spiced fruit buns recipe from Tate and Lyle GALLERY Click here for more baking recipesThese delicious spicy buns smell wonderful when proving and cooking in your kitchen. Serves 12 Preparation 25 minutes Cooking 20-25 minutesIngredients 35g Tate & Lyle Light at Heart White 225g strong white bread flour 225g wholegrain spelt flour ½ tsp salt 1 tsp mixed spice 1 tbsp fast action dried yeast 1 medium free range egg 1 tbsp olive oil 250ml skimmed milk, warmFOR THE FILLING 30g butter, softened 1 tsp mixed spice 30g Tate & Lyle Light at Heart White 150g dried berry and raisin mixFOR THE GLAZE 2 to 3 tbsp thick apricot spread (with no added sugar)Method 1. Sift the flours, salt and mixed spice into a mixing bowl, returning any bran left from the sieve to the bowl. Stir in the Tate & Lyle Light at Heart White and yeast. Beat the egg together with the oil and add to the flour mixture along with the lukewarm milk. Mix to a soft dough, then knead for 10 minutes by hand on a lightly floured work surface or for 6 minutes by machine. 2. Place the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place until dough doubles in size (this takes 40 to 60 minutes). 3. Beat the butter for the filling together with the mixed spice and Tate & Lyle Light at Heart White. Knock back the dough and knead for 1 minute on a lightly floured work surface. Roll into a 30cm square. Brush the butter mix over and sprinkle with the dried berry and raisin mix. 4. Roll up the dough like a Swiss roll and cut into 12 slices. Arrange cut side up in a greased 25cm square tin. Cover with oiled cling film. Leave at room temperature to prove for about 20 minutes. 5. Pre-heat the oven to 190ºC/Gas 5 (if using a fan-assisted oven adjust the temperature according to instructions). Bake the buns for 20-25 minutes (if necessary, cover with a sheet of greaseproof paper after 10 minutes to prevent the buns browning too much). 6. Leave to cool in the tin for 5 minutes and lift onto a wire rack. Warm the apricot spread and brush over the buns. Leave to cool.GET THE KIDS INVOLVED: Children love helping to knead the bread, spreading the filling and rolling up the dough.TIP: If you can’t find a dried berry and raisin mix use the same weight of sultanas and raisins instead.