1.Grease an oven tray. Place milk in a heatproof jug. Sprinkle yeast over top of milk; set aside in a warm, draught-free area for 5 minutes or until frothy. Whisk in egg.
2.Sift flour and cinnamon into a large bowl. Using fingertips, rub in butter to make fine crumbs. Stir in figs, walnuts and sugar. Add milk mixture; mix to form a soft dough. Turn out onto a lightly floured work surface; knead for 5 minutes or until smooth and elastic. Transfer dough to a greased heatproof bowl. Cover with a clean tea towel; stand in a warm, draught-free area for 45 minutes or until doubled in size.
3.Grease an oven tray. Punch down dough; knead until smooth. Divide the dough into 16 equal portions; knead each until smooth. Shape into balls. Place dough balls, side by side, on prepared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 minutes or until doubled in size.
4.Preheat oven to 200ºC/180ºC fan-forced. Place extra flour in a bowl. Gradually stir in the water until smooth. Spoon paste into a resealable food storage bag. Snip one small corner from bag. Pipe crosses on dough. Bake for 15 minutes or until buns sound hollow when lightly tapped. Transfer to a wire rack to cool slightly.
5.Meanwhile, to make the glaze; Combine maple-flavoured syrup and mixed spice in a small bowl. Brush over hot buns.
TO FREEZE: Cool buns completely. Wrap in plastic food wrap; label, date and freeze for up to 1 month. TO THAW: Buns can be thawed in fridge overnight. TO REHEAT: Microwave on medium (80%) in 30-second bursts until warm.Note