In a large bowl place flour, caster sugar, yeast, spices, salt, fruit and zest. Mix. I find it best to get your hands in to the ingredients and make sure that all your fruit has separated and has been covered with the flour. This ensures and even distribution of fruit through your buns.
Place milk and butter in a saucepan and over a low heat warm until the butter has melted. Your mixture should be of a tepid temperature. Whisk in the egg.
Stir the milk mixture in to the flour mixture. Turn out on to a floured surface and knead for 10 minutes, or until smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap and a tea towel. Let the dough stand for about 40 minutes in a warm spot or until it has doubled in size.
Once doubled in size knock the dough back and separate in to 12 pieces. Knead in to balls and place in a lightly greased 24cm x 30cm slice tin (or cake tin which you have available of similar dimensions). Cover with a damp tea towel and leave to stand in a warm place for 40 minutes or until doubles in size.
Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. I suggest you add a small amount of water at a time to ensure you get a nice thick paste. Spoon into a piping bag fitted with a fine nozzle or if you are like me and use disposable plastic ones, snip off the end for the cross size you desire. Pipe lines down each row to form crosses.
Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. They’re ready when they sound hollow when tapped.
To make the glaze, combine sugar and mixed spice with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns. Place buns on to a wire rack to cool.