Scoop the dough out onto a lightly floured worksurface. Press flat and scatter over the fruit and mixed peel, gently pressing into the dough. Fold over the dough to secure the fruit in place and then gently work the dough for a minute or two until evenly distributed. Divide the dough equally into 12 portions and form into balls. Put onto a baking-paper-lined baking tray, 3cm apart, and lightly cover with clingfilm, setting aside for 1-2 hours or until the balls of dough have almost doubled in size. To test if the buns are ready, gently press with a floured finger. If the dough springs back quickly and fully they need longer; if they spring back slowly and not quite fully they’re ready to be baked.