Heat the milk gently in a small pan until warm enough to touch with finger.
Mix dry ingredients (flour, yeast, salt, sugar and mixed peel) in a large bowl. Make a well in centre and gradually blend in the warmed milk (use a table knife), melted butter and egg yolk.
Turn out onto a lightly floured surface and knead for 5 minutes.
Place in a large bowl and cover with oiled cling film. Leave in a warm place to prove for 1 hour.
Preheat oven to 200°C/180°C Fan/Gas Mark 6.
Prepare a baking tray by sprinkling lightly with a little extra flour.
Turn dough out of bowl and knead again for 1-2 minutes.
Using a floured rolling pin, roll out dough into a large circle (approx 50cm x 50cm).
Spread jam over the rolled out dough.
Roll up like a Swiss roll and cut into even sized rounds (10-12).
Place cut side up in baking tray. Cover again and leave to prove in a warm place for 30mins.
Remove cover, place in oven and bake for 10-15 minutes until golden and risen.
Remove from oven and leave to cool completely. Ice with cream cheese topping.
For the cream cheese topping:
Beat together the cream cheese and butter with an electric mixer (or with a wooden spoon) until creamy.
Mix in the vanilla and milk, and then gradually mix in the icing sugar and salt until smooth and fluffy.
Use to ice the buns. Sprinkle each bun with ginger nut crumbs.
Recipe courtesy of Kerry Camm, runner up in the Celebrity Bake Book competition.