In a pyrex jug warm the milk in the microwave (about 35 seconds on high), add yeast, 2 tablespoons of sugar (taken from the 1/2 cup), whisk and leave for 10 minutes.

In a mixing bowl (I use the mixmaster and dough hook for this but you can also do this by hand) place the flour, rest of the sugar, mixed fruit (or sultanas), cinnamon, all spice, zest of the orange, beaten egg, butter and salt.
Mix using dough hook on low for 5 minutes. You can also knead by hand on a floured surface.
Form dough into a nice ball, place in a bowl that you have greased lightly with oil, cover with cling wrap and leave for 1 hour (until doubled in size).

Punch the air out of the dough and turn out onto a floured surface.

Knead for another 30 seconds.

Roll out into a large rectangle about 50cm x 30cm.

Mix the extra butter, brown sugar and cinnamon together and spread onto the dough.

Roll dough from the long side.

Cut into 12 equal parts.

Place into a greased and lined tray (the tray I used was a deep 32cm x 23cm tin).

Cover with cling wrap and leave to proof for another 40 minutes.

Bake at 180 deg Celsius for 20 minutes (time will vary from oven to oven, reduce heat in fan forced)

Remove from oven. Mix the extra sugar and boiling water together and lacquer the top of the scrolls with this sugar mix.

I also drizzle a runny icing mixture over the top – I just mix some icing sugar with hot water and a little bit of strawberry jelly crystals, mix to a runny consistency and drizzle over the scrolls.
Serve hot with lashings of butter.