In a large bowl, combine the flour, sugar, yeast, and salt, keeping the salt and yeast on opposite sides. Make a well in the middle and add the warm milk, softened butter, and beaten egg. Mix until it comes together into a soft dough.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. A well kneaded dough should spring back when pressed. Place it in a lightly oiled bowl, cover with a damp cloth, and leave to rise for 1 to 1½ hours until doubled in size.

Once risen, gently punch down the dough to release the air. Roll it out into a rectangle about 20 x 30 cm on a floured surface, keeping the edges neat for even spirals.

Brush the surface with melted butter, then sprinkle evenly with brown sugar, cinnamon, mixed spice, currants, and mixed peel. Leave a small border around the edges for clean rolling.

Starting with the long edge, roll the dough tightly into a log. Slice into 9 even pieces using a sharp knife. Arrange them close together in a greased baking tin (20 cm square works well) so they rise into one another.

Cover the tin loosely with cling film or a clean towel. Leave the buns to prove for 30 to 40 minutes until puffed and touching each other. This step ensures a soft, pillowy bake.

Preheat the oven to 190°C (170°C fan or Gas Mark 5). Bake for 20 to 25 minutes until golden brown and baked through. If the tops brown too quickly, cover with foil for the last few minutes.

While the buns bake, gently heat the milk and sugar until dissolved, then stir in the apricot jam. This mixture gives the buns their signature sticky shine.

Remove the buns from the oven and brush generously with the warm glaze while still hot. Allow them to cool slightly in the tin before serving.

Pull apart the buns while warm, allowing the sticky filling to reveal itself. Serve with tea or coffee. For presentation, a light dusting of icing sugar can add a finishing touch.