Warm the milk until it feels like bathwater, then stir in the yeast and a teaspoon of sugar. Let it sit for 5–7 minutes until foamy. This step ensures the dough rises beautifully.

In a large bowl, combine flour, sugar, spices, and salt. Mix in the butter and egg. Pour in the activated yeast mixture and stir until a soft dough forms.

If using a stand mixer, knead on medium speed for 5–6 minutes. Otherwise, knead by hand for about 8–10 minutes until smooth and elastic.

Gently fold in the candied fruit (and raisins, if using) until evenly distributed. Too vigorous mixing can tear the dough, so handle gently.

Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size. A warm, draft-free spot works best.

Punch down the dough and divide into 12 equal pieces. Roll each portion into a smooth ball and place on a parchment-lined baking sheet, leaving a little space between them.

Cover again and let rise for 25–30 minutes while the oven preheats to 375°F (190°C). Well-risen dough creates light, airy buns.

Mix flour and water to form a thick paste. Transfer to a piping bag and pipe a cross on each bun.

Bake for 20–25 minutes until golden brown and cooked through. They should smell incredible as they finish baking.

Warm apricot jam or honey and brush over the buns while still hot. This gives them a shiny, bakery-style finish and adds gentle sweetness.