Method

• Place milk and butter in a small saucepan over low heat and stir until melted. Cool slightly.
• Place flour, sugar, yeast, spices, dried fruit, orange and lemon zest and salt into the bowl and stir to combine. Stir in egg, then milk mixture.
• Knead for 9 minutes or until smooth and elastic. Place in a greased bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
• Punch down dough, divide into 20 equal pieces, then knead each piece for 1 minute into a smooth ball.
• Place in rows on an oven tray lined with baking paper, cover with a tea towel and set aside in a warm place for 45 minutes or until dough doubles in size.
• To make paste, place flour, oil and water in a bowl and stir to a smooth paste. Transfer to piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun.
• Place in a preheated oven at 220°C and bake for 10 minutes, reduce oven to 200°C and bake for a further 9 minutes or until golden.
• Meanwhile, to make spice glaze, place mixed spice, sugar and water in a small saucepan over a medium heat and bring to a simmer, stirring to dissolve sugar. Remove from heat and cool slightly.
• Brush buns generously with glaze. Serve warm or at room temperature with butter.