Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the open door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.

Sift the flour, spices and salt into a large bowl; rub in the butter. Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in a large bowl; cover with oiled plastic wrap and stand in a warm place for about 1 hour or until dough has doubled in size.

Knock back the dough, then divide into 20 portions; quickly form each portion into a ball. Place the balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 20 minutes or until dough is almost double in size. Preheat the oven to 220°C (200°C fan-forced).

To make flour paste, sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the flour paste into a disposable piping bag or resealable plastic bag. If using the plastic bag, snip a tiny piece off one corner. Pipe crosses onto the buns.

Bake the buns for about 15 minutes or until buns sound hollow when tapped.

For the glaze meanwhile, combine all the ingredients in a small pan and stir over low heat, without boiling, until the sugar and gelatine are dissolved.

Transfer the buns to a wire rack and brush the tops with the glaze.