1 Warm the milk & water to blood temperature, add sugar and yeast, stir gently & leave it to get nice and frothy. Add the first measure of flour, cover, and leave to rise in a warm place.
2 In a large mixing bowl cream butter and sugar, add egg, salt, spices, vanilla and fruit and mix well.
3 Once the yeast mixture has doubled in size add this to the butter mixture and combine well. Slowly mix in another 2-3 cups flour to make a soft, slightly sticky but knead-able dough. Knead until springy and satiny.
4 Cut into 24 pieces, shape into buns and place in greased tins with the sides of the buns just touching (at this stage buns can be refrigerated until next day).
4 Leave in a warm place to rise until doubled in size (around 20-30 mins, or up to 2 hours if refrigerated). While they are rising make the crosses by rubbing 30g butter into 1/2 cup flour, adding enough water to make a stiff dough. Roll out and cut into strips. Brush a little milk over the buns to help stick the crosses on.
5 Bake in a preheated oven at 225 degrees celcius for 10-12 minutes. Remove from the oven and immediately brush melted honey over the tops with a pastry brush. Rest in tins for 3-5 mins before removing to cooling rack.
Savour every spicy golden mouthful!