1.Combine yeast, caster sugar, 1 tablespoon of the flour, and the warm milk in a small bowl. Stand in warm place for 10 minutes or until mixture is frothy.
2.Combine remaining sifted flour, mixed spice, rind and extra caster sugar in a large bowl. Stir in egg, butter and yeast mixture; mix to a soft sticky dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
3.Meanwhile, preheat oven to 200°C/400°F. Grease a 25cm (10in) springform cake pan; line base and side with baking paper.
4.Lightly flour a large piece of baking paper; roll dough out on paper into a 30cm x 36cm rectangle.
5.Brush half the extra butter over dough; spread jam evenly over dough, leaving a 1cm border. Sprinkle with combined cranberries, brown sugar, pecans and choc bits. Brush border with a little water.
6.Firmly roll dough up from long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, so the cut-sides face out, on the baking paper, then twist the two lengths together. Form the twisted length into a ring, pressing the two ends together to join. Carefully transfer the ring into the pan. Brush the top with remaining extra butter.
7.Bake for 10 minutes. Reduce oven to 180°C; bake for a further 35 minutes or until golden and twist sounds hollow when tapped. Transfer to a wire rack to cool.
8.Make orange glaze. Sift icing sugar into a small heatproof bowl; stir in juice to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. Brush glaze over twist; stand for 30 minutes or until set.
Tip Store chelsea bun twist in an airtight container for up to 3 days.