Method

Warm the butter and the milk on a low heat until the butter has just melted. Remove from the heat and pour into the bowl of a stand mixer. If hot, let it sit to cool until warm.

Sprinkle over the sugar, yeast, whole egg and egg yolk (reserving the white for another recipe) and finely grate over ½ of the orange. Then mix on low just to combine.

Add the flour, spice and a pinch of salt and mix together with a wooden spoon to make a scraggly dough, then use the dough hook attachment to mix on a medium speed for around 8 minutes to bring it together into a shiny dough. If the dough is still very sticky after 5 minutes, add 1–2 tablespoons of flour.

Shape the dough into a ball, then transfer to a lightly oiled bowl and cover with a tea towel for about 1 hour until it has doubled in volume.

Grease a 20cm springform cake tin with butter or grease, and line a deep 20cm cake tin with parchment. Turn the dough out onto a clean surface and press it into a rectangle, dusting the surface with a tiny bit of flour if necessary. Let rest for 5 minutes then roll into a 30 x 50 cm rectangle.

Grate the marzipan evenly over the top of the dough. Cut the dough into 4 even strips lengthwise. Starting at the short end, roll the dough into a tight spiral, then place it at the end of strip 2, and again roll up. Repeat with the remaining 2 strips to create one giant roll.

Cover with a towel and leave it for about 1 hour until it has risen by 50%. Preheat oven to 160ºC. Place the cake tin on a baking tray and bake for around 55 minutes until it is puffed and golden brown. Cover loosely with foil after about 35 minutes if it is starting to get dark.

Meanwhile, make the topping. Chuck the cream cheese into a bowl and mix until smooth. Finely grate over the remaining orange zest and sieve over the icing sugar. Add the vanilla and mix until just combined. Chop the dried fruit.

After 10 minutes of cooling, spread the cream cheese frosting all over the bun and sprinkle with the dried fruits. Best served while still warm.