1. Combine warm milk, active sourdough starter, sugar, and egg in a large bowl and whisk to blend.

2. Add all-purpose flour, bread flour, salt, ground cinnamon, and ground nutmeg, stirring until a shaggy dough forms.

3. Cover and rest the dough for 20–30 minutes to hydrate.

4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic, or perform stretch and folds every 30 minutes.

5. Gently fold in raisins or currants, chopped mixed peel, and orange zest until evenly distributed.

6. Place dough in a greased bowl, cover, and proof at 24–26°C for 4–6 hours or until doubled and bubbly.

7. Divide dough into 12 equal pieces, shape into rounds, and arrange on a parchment-lined baking tray.

8. Cover and refrigerate overnight for a cold proof.

9. Next morning, bring buns to room temperature for 1–2 hours until puffy.

10. Mix flour and water to a thick paste, transfer to a piping bag, and pipe crosses on each bun.

11. Preheat oven to 190°C and bake buns for 22–25 minutes until deep golden brown.

12. Brush warm buns with honey or apricot jam for a glossy finish and allow to cool on a wire rack.