In a large bowl, combine the flour with the yeast, sugar, spices and a pinch of salt. Gently heat the 175ml milk and butter in a small saucepan for 3-4 minutes until the butter has melted and the mixture is warm to the touch. Add them to the flour mixture along with the egg and mix with a wooden spoon to combine. It should come together completely. If it’s still dry, add 1 tbsp milk until hardly any trace of flour is left.
Tip the dough out on to a floured surface and knead for 10 minutes until springy to the touch. Place the dough in a clean bowl and cover with clingfilm. Leave to rise for 1-2 hours until doubled in size.
Once the dough has risen, knock it back and add the dried fruit. Knead for 1-2 minutes, until the fruit is well incorporated. Preheat the oven to 190°C/gas mark 5. Divide the dough into 18 pieces and roll each piece into a ball. Line a large baking tray with baking parchment and create a concentric circle with two rounds of dough. The outer circle should have 12 buns and the inner circle 6, all gently touching. Cover loosely with clingfilm and leave to rise for a further 30-45 minutes.
Meanwhile, make the glaze for the crosses by gently heating the sugar with 6 tbsp water until the sugar has dissolved. Bring to a low boil until the syrup has just thickened and remove from the heat. For the crosses, combine the flour and 3 tbsp water in a small bowl. Place the mixture in a small piping bag fitted with a small nozzle.
When the buns have risen, pipe a cross on top of each one, before baking them in the oven for 15-20 minutes. Once baked, immediately drizzle with the glaze and leave to cool on a wire rack before sharing.