In a large mixing bowl, dissolve the yeast in warm milk, mix in the caster sugar, 75g butter and then the eggs.
Add the flour then mix well to form a dough. Knead well (lightly floured hands may help!)
Place back into the bowl then cover with cling film and set aside to rise for approximately 1 hour, or until doubled in size.
In a small bowl combine the brown sugar, sultanas, currants, raisins, cinnamon and mixed spice.
Roll out the dough to a 40x50cm rectangle. Spread the remaining butter over the dough then evenly sprinkle over the fruity spiced mix.
Roll up then cut into 12 slices. Place the slices side by side into a lightly greased baking dish (23x33cm) then cover tightly with cling film and leave to rise for at least 30 minutes (again until doubled in size).
Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6.
Bake for 1 hour, until risen and golden - cover corners with tin foil for the last 5 mins to prevent catching.
Meanwhile, prepare the icing sugar by mixing in 2-3 tbsp water and the vanilla extract. As soon as the swirls come out of the oven drizzle over the icing then leave to cool.