Warm the water, milk and butter in a pan on a low heat until the butter melts

Remove it from the heat and add the fast action yeast and tbsp of sugar, cover it with a pan lid and leave for 10 minutes

In a large bowl stir the strong bread flour, remaining sugar and salt together. Pour the butter and milk mixture into the flour, followed by the eggs. Mix together to form a dough

Knead the dough for 10 minutes on a floured surface, then put it in an oiled bowl covered with cling film and leave it to prove in a warm place for 2 hours

Knock the air back out of the dough and roll it out into a rectangle approximately 40cm long by 30cm wide

Brush the melted butter all over the dough

In a bowl mix together the dried apricot, the cranberries, light brown sugar, cinnamon and the orange zest. Spread the mixture evenly over the dough, leaving about a 1cm strip empty at one end

Roll the dough up starting at the opposite end from the 1cm gap, then slice into 1cm wide pieces. Arrange them in lined baking trays and cover with cling film. Leave them in a warm place for their second prove for 1 hour

Bake the buns on 180C/350F/Gas Mark 4 for 30 minutes. Cool on a cooling rack

Once they are completely cool, make the icing by mixing the icing sugar and about ⅔ juice of the orange, add a little bit of the orange juice at a time until you have a thick but spreadable consistency. Drizzle it over the buns using a piping bag or a spoon