Warm the milk in a small saucepan to just below the boil, then remove from the heat and stir in the butter. Leave to cool to body temperature. Mix the yeast, flour, sugar, salt and mixed spice together in a large bowl. Pour the lukewarm milk into the dry ingredients and add the almond extract. Mix together, then knead on a lightly floured surface for 8 minutes or in a stand mixer for 5-6 minutes until smooth and stretchy. Put in a lightly oiled bowl, cover with a damp tea towel and leave for 1-2 hours to double in size.