1 For the buns: sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit, candied peel and yeast.
2 Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
3 Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a tea towel or cling film and leave in a warm place for about 45 minutes to rise.
4 Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles. Divide into 14 pieces and shape into buns.
5 Grease a baking tray. Place the buns well apart on the tray, cover loosely with cling film and leave in a warm place for about 45 minutes until doubled in size. Cut a cross in the top of each bun with a sharp knife.
6 Heat the oven to 200°C (180° fan) 400°F gas 6.
7 For the crosses: mix the flour for the crosses with enough water to form a dough. Roll out thinly and cut into strips. Dampen the pastry strips and lay them in crosses on top of each bun.
8 Bake for 15-20 minutes until golden.
9 For the glaze: heat the milk and sugar in a small pan and simmer for 2 minutes until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.