Place the water in the small saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Place the butter in the small saucepan and heat until melted. Set aside.
Sift the flour, salt, and spices into the large mixing bowl.
Add the sugar and lemon zest and stir in thoroughly.
Add the egg to the yeast mixture and beat in well.
Make a well in the centre, add the yeast and egg mixture and the melted butter and use your hands to bring everything together to a sticky dough. If the mixture is two dry, add more milk.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for 2 hours or until doubled in size.
Turn the dough onto the floured surface and knock back.
Scatter the dried fruits over the dough and gently knead in to incorporate them evenly.
Divide into 12 equally sized balls – use weighing scales for accuracy.
Line the baking sheets with baking paper.
Place the dough balls on the lined baking sheets, placing them fairly close together and flattening them slightly with the palms of your hands.
Cover the baking sheets with the clean tea cloths and leave to prove for an hour or until doubled in size.
Preheat the oven to 220C/425F/gas 7.
When the buns have risen place in the oven and bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.
Place the golden syrup in the small saucepan and heat until runny.
Remove the buns from the oven and while they’re still warm, brush the tops with the syrup.
Transfer to the cooling rack and allow to cool to room temperature.
