Raspberry Custard Buns

Place milk and 125g butter in a small saucepan and stir over low heat for 3-4 minutes or until butter melts. Combine brown sugar and 50g remaining butter in a small bowl. Set aside until required.

Place flour, yeast, mixed spice and cup sugar-butter mixture in a large bowl. Add milk mixture and 1 egg. Mix to form a soft dough. Turn dough out onto a work surface lightly dusted with 2 tbs flour and knead briefly until smooth. Place dough in a large, lightly oiled bowl. Cover and stand in a warm area for 1 hour or until dough has doubled in size.

Grease and line two baking trays with baking paper. Turn dough out onto a work surface lightly dusted with remaining flour and knead briefly until smooth. Place dough between 2 sheets of baking paper and roll out to a 30x50cm rectangle. Remove top sheet of baking paper. Spread dough with sugar-butter mixture. Scatter raspberries over top. Starting at the long edge closest to you, roll dough up to form a tight log. Using a large sharp knife, trim edges. Cut dough into 16 equal slices. Place scrolls flat, side by side, 3cm apart on prepared trays to allow for spreading. Make a small indent at centre of each scroll.

Preheat oven to 200°C/180°C fan-forced. Lightly beat remaining egg in a small bowl. Brush tops of scrolls with egg. Place 2 tsp custard in centre indents of each scroll. Sprinkle with white sugar. Bake for 30-35 minutes or until golden-brown and cooked. Place remaining butter in a small microwave-safe bowl and microwave on high for 15 seconds or until melted. Brush tops with extra butter. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar. Serve.