Place filling ingredients into TM bowl and mix 5 seconds / speed 5

Place into a small bowl and put aside, do not clean TM bowl

Place a small bowl on top of the TM bowl and weigh in the fruit and nuts/seeds, put aside

Lightly sprinkle olive oil over your silicon mat and spread to the edges with your fingers, put aside

Place milk and butter into TM bowl and heat 3 minutes / 50 degrees / speed 1

Add yeast to ™ bowl first, then other dough ingredients, and lastly place egg on top and knead 2 minutes and 30 seconds, scraping around bowl half way through to catch any dough around the sides

Upturn your ™ bowl over silicon mat and let it stand upside down for 20 seconds to help the dough release from the blades, then "twiddle" the base of the blades to help the rest of the dough to fall out ... dip your spatula into a bowl of water and use the wet spatula to scrape around the bowl to collect as much dough as possible (the dough will not stick to a wet spatula), then Turbo x 1 second to release the last of the dough and collect it with your wet spatula

Lightly fold the dough over itself a couple of times to make it neater (I can't help myself ... I like it looking neat!)

Wrap the dough in the silicon mat allowing room for expansion, fold in the ends and turn the mat over to fully enclose the dough and allow to prove for 40 minutes, or until at least double in size (timing will depend on room temperature)

PS: If you don't have a silicon mat, place dough into an oiled bowl, cover, and allow to rise, and then use a lightly oiled sheet of baking paper to spread the dough out on in the following steps

Whilst dough is proving, butter the sides of a 25cm (base measurement) round cake tin, and line base with baking paper

Once dough is proved, unwrap it, dust your hands with flour first, then press your fingers onto dough to gently stretch it out to 40cm x 30cm, with the widest edge facing you

Dollop the filling down the middle of the dough, then use the back of a spoon to spread it evenly over the dough (doesn't need to be perfect)

Scatter over the fruit and nut/seed topping

Using the silicon mat, or baking paper, roll the dough into a cylinder by lifting the widest edge of the mat away from you, and gently rolling the dough over itself until it is 3/4's the way down the mat

Then sprinkle the mat closet to you with flour, lift the far end of the mat and allow the dough to roll back onto itself so its seam ends up on the flour, and the dough is looking like a large thin Swiss Roll

Dust your hands again with flour, and pat the ends of the dough towards each other to shorten the "cylinder" into a fatter version of its former self (hope that makes sense!)

Before cutting dough into 8 pieces (one smaller than the other 7), roughly determine where you wish to cut the log and lightly mark the spots with your spatula

Using a piece of dental floss, slide the floss under each section where you need to cut, and holding one end of dental floss in each hand, cross your hands over the top of the log pulling the dental floss through the dough as you go

As you cut each piece, place it into the cake tin starting with the middle first and then work your way around (you want the smallest piece in the middle which is usually the first piece you section)

Cover the cake tin with the silicon mat or tea towel and allow to rise in a warm place until doubled in size (this will take 45 minutes to an hour depending on room temperature)

When you are nearly ready to bake, preheat oven to 180 fan forced and place a shelf in the middle

Place cake tin onto a baking tray, glaze top of bun with egg, and lightly dust with caster sugar

Bake for 20 minutes, turn tray around and continue for another 10 to 15 minutes, or until a rich golden colour (it takes 33 minutes in my oven), and is firm in the middle when pressed with your finger

Allow bun to cool for at least 15 minutes before releasing from cake tin to serve, or allow to cool completely on a cooling rack if planning to serve later