1. Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the open door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.

2. Sift the flour, spices and salt into a large bowl; rub in the butter. Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in a large bowl; cover with oiled plastic wrap and stand in a warm place for about 1 hour or until dough has doubled in size.

3. Knock back the dough, then divide into 20 portions; quickly form each portion into a ball. Place the balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 20 minutes or until dough is almost double in size. Preheat the oven to 220°C (200°C fan-forced).

4. FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a disposable piping bag or resealable plastic bag. If using the plasic bag, snip a tiny piece off one corner. Pipe crosses onto the buns.

5. Bake the buns for about 15 minutes or until buns sound hollow when tapped.

6. GLAZE: Meanwhile, combine all the ingredients in a small pan and stir over low heat, without boiling, until the sugar and gelatine are dissolved.

7. Transfer the buns to a wire rack and brush the tops with the Glaze.

Cooked buns suitable to freeze. Glaze suitable to microwave.