Begin the evening before you plan to bake the buns. Place the milk into a small saucepan and warm until tepid (about 40C) - this will feel just warm. Remove from the heat. If using active yeast (see note above), add it to the milk at this stage.

Put the warm milk, soft butter, eggs, yoghurt, sugar and instant yeast into the bowl of a stand mixer fitted with a dough hook. Add the flour and salt, then mix on medium speed for 7-8 minutes until the dough is smooth and pulls away from the sides of the bowl. You could mix the dough by hand but the dough is quite sticky. Use a large bowl and damp hands, lifting and folding over the dough in the bowl for at least 10 minutes until smooth.

Scoop the soft dough into a lightly oiled 2-litre lidded container. Secure the lid and place in the fridge overnight to slow rise.

Make the apple filling. Melt the butter in a medium saucepan. Add the diced apples, sugar and cinnamon. Cook over medium heat, stirring often until the apples are nicely caramelised while still holding their shape, this will take about 8-10 minutes. Tip into a bowl to cool, cover and chill overnight.

The next morning remove the dough from the fridge. Tip the cold dough onto a lightly floured bench (it will be much easier to roll when cold). Roll out to a 30 x 50cm rectangle with the longest edge closest to you. Brush the surface of the dough with the melted butter for spice filling. Sprinkle evenly with the sugar and cinnamon. Dot the caramel apples evenly over the dough leaving a 2-3 cm margin along the top edge. Starting with the longest edge closest to you, firmly roll up the dough into a long log shape. Cut into 12 even pieces (each about 4cm wide).

Place the buns cut side down into a well-greased 12-hole large muffin tray (or arrange in a 25 x 30 cm dish). Cover with a clean reusable plastic bag and leave to rise in a warm position for 1 - 1 ½ hours until doubled in size.

Preheat the oven to 190C (fan 170C).

Once the buns have risen, brush with milk or egg wash and bake for about 25 minutes until golden. Best served warm or briefly reheated in a hot oven or microwave to serve.