- Make the dough by placing the yeast, lukewarm milk and vanilla in a small bowl and mix to combine. Sieve the flour into a large bowl, then add the sugar and salt and mix to combine. Add the yeast and milk mixture, then add the eggs and melted butter. Using your hands, combine the dough until it comes away from the sides of the bowl. Place in a lightly greased large bowl, cover with a damp tea towel and set aside in a warm, draught-free place for 1 hour, or until the dough has doubled in size.
- Meanwhile, make the glaze. Put the butter, brown sugar and cream into a pan and bring to a simmer. Cook gently for 5 minutes, until it coats the back of a wooden spoon. Remove from the heat and stir in the whiskey.
- To make the apple and orange filling, place the butter, brown sugar, orange zest and cinnamon in a bowl and stir to combine. Set aside.
- When the dough has risen, knock it back and roll it out on a lightly floured surface to make a 60cm x 25cm rectangle. Spread with the orange-flavoured butter, leaving a 1cm border around the edge. Add the apple slices to cover the butter.
- Starting with the longest side, roll tightly to enclose the filling. Trim the edges and cut into 12 even pieces. Place the pieces side by side and scroll side up in a greased square baking tin. Cover and set aside for 30 to 45 minutes in a warm place, until they have doubled in size.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the tin on a baking tray and bake in the oven for 20 minutes. Cover loosely with foil and bake for a further 15 to 20 minutes, until the buns are cooked through and golden. Let them stand for 2 to 3 minutes, then brush with the glaze. Allow to cool slightly before serving. Tear apart to serve.
Top Tip: These buns are easy to break up into individual portions and are good for guests to bring home to little people who are too young to celebrate new year's eve.