1.Make fruit mince. Melt butter. Process dried fruit and nuts until coarsely chopped. Transfer to large bowl. Coarsely grate unpeeled apple into bowl with fruit, stir in butter and remaining ingredients. Cover, refrigerate for at least two days, stirring daily.
2.Melt butter in small saucepan over low heat, add milk, heat until warm. Sift flour and sugar into large bowl of electric mixer, stir in yeast. Stir in warm milk mixture, eggs and egg yolks. With dough hook attached, knead with electric mixer, on medium speed, about 5 minutes or until dough is smooth and glossy. Cover bowl, stand in warm place about 1 hour or until dough has doubled in size.
3.Preheat oven to 180°C (160°C fan forced). Grease two oven trays.
4.Using greased hands, punch down dough. Divide dough in half, place half on each tray. Using greased hands, spread each piece of dough into 25cm x 40cm (10-inch x 16-inch) rectangle.
5.Spread fruit mince over dough rectangles, leaving 1cm (½-inch) borders, roll dough to enclose mince. Using sharp knife, halve each log, place rolls, side-by-side, about 8cm (3¼ inches) apart. Sprinkle rolls with nuts.
6.Bake rolls about 25 minutes. Stand on trays 15 minutes before transferring to wire racks to cool.
7.Meanwhile, make lemon glacé icing. Sift icing sugar into small heatproof bowl, add butter. Stir in enough juice to make a thick paste. Place bowl over small saucepan of simmering water; stir until icing is smooth and spreadable.
8.Drizzle icing over rolls, stand until set.
The fruit mince recipe makes 2 cups. It will keep for at least 12 months in an airtight container in the refrigerator. The flavours will intensify the longer it is left before using. Don’t use ready-made fruit mince, as it is too wet and the dough will be sloppy.