Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme.
Meanwhile, make the filling. Dice the apples and place in a small saucepan with the lemon juice, water, sugar and dried fruit. Cover and simmer for 5 minutes until they are just beginning to soften. Remove the lid and cook for 3—5 minutes more until the liquid has evaporated and the apples are tender and the dried fruits are plumped up. Stir in the ginger; leave to cool.
At the end of the programme turn the dough out on to a floured surface. Roll it out to a rectangle, 38 x 30 cm (15 x 12 inches).
Spread the apple mixture over the dough to within about 2 cm (¾ inch) of the edges. Roll it up, starting from one of the longer edges.
Cut the dough into 12 thick slices and arrange the pieces, cut sides up, in 3 rows of 4 coils in a buttered roasting tin, with a base measurement of 30 x 20 cm (12 x 8 inches). Cover loosely with oiled clingfilm and leave to rise in a warm place for 30 minutes.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20—25 minutes until golden and the central coils sound hollow when tapped. When they are almost ready, make the glaze by heating together the sugar and milk until the sugar has dissolved. Boil for 1 minute, then brush over the hot bread. Dust with the icing sugar.