In the bowl of your standing mixer, place the flour, yeast, sugar, spices and salt and mix quickly so that everything is combined.

Add the butter, milk, egg, dried fruit, grated apple and zest, then mix until it's all smooth and together. It will take roughly 5 minutes with the standing mixer, but if you are doing it by hand it might be slightly longer, along the 10 minutes mark.

Leave the dough to rise in the bowl, covered with cling film and place it in a warm spot, leaving it until it is doubled in size - usually between 45 minutes to 1 1/2 hours depending on how warm your place is.

Once it is doubled in size, remove the cling film and punch the dough to deflate.

Dust the surface with flour and place the dough on it, then shape it into a log and cut into 12 equal pieces.

Press each piece down and work it to get a ball shape and roll it to form a ball. Place it smooth-side-up on a tray covered with parchment and repeat with the other pieces.

Spray a piece of cling film with oil and cover the buns for a second rise, roughly 30-45 minutes so they are just less of doubling in size.

Preheat the oven to 180°C and prep your crosses mix: you'll need a thick, runny paste to form and once the right consistency is there, move it into a piping bag.

Now remove the cling film and pipe the crosses on to the buns.

Bake for 22 minutes, or until they are deep golden brown.

Mix the jam and warm water and brush the buns as soon as they come out of the oven, then leave them to cool down on a cooling rack.