Place the milk 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.
Melt the butter in the small saucepan.
Sift the flour, salt and spices into the large mixing bowl.
Add the sugar and lemon zest and stir in thoroughly.
Make a well in the centre of the dry ingredients and add the yeast mixture and the melted butter along with the beaten egg and use your hands to bring everything together to a sticky dough. If the mixture is too dry, add more milk.
Turn the dough out on to 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 work surface and knock back. Scatter the dried fruits over the dough and gently knead in to incorporate them evenly into the dough.
Divide into 12 evenly sized balls.
Grease 1-2 baking trays with butter and place the balls on the tray, placing them fairly close together and flattening them slightly.
Cover the baking sheets with the clean tea cloths and leave to rise until doubled in size (about an hour).
Preheat the oven to 220C/425F/gas 7.
For the topping, add the flour to the small bowl with the water.
Mix together to make a paste and spoon into the piping bag.
When the buns have risen remove the tea cloths and pipe a cross on each bun.
Place in the oven and bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through to keep the browning even.
Melt the golden syrup in the small saucepan and set aside.
Remove the buns from the oven and immediately brush with the golden syrup.
Transfer to the cooling rack and allow to cool.
You can eat the buns warm or allow to cool completely, cut in half horizontally and toast. Either way they should be generously buttered.
