1. Feed sourdough starter 6–8 hours before mixing until bubbly and doubled.

2. Combine warm milk, sugar, and starter in a bowl.

3. Add flour, salt, cinnamon, and nutmeg and stir until no dry flour remains.

4. Incorporate softened butter and egg and knead until smooth.

5. Cover dough and bulk ferment 4–6 hours at room temperature with stretch and folds every 30 minutes for 2 hours.

6. Fold in dried fruit and citrus zest after first hour.

7. Optional: refrigerate overnight after 3–4 hours of room fermentation.

8. Divide dough into 12 pieces, shape into balls, and arrange on parchment-lined tray.

9. Proof buns 3–4 hours at room temperature until nearly doubled.

10. Mix flour and water to a thick paste and pipe crosses on buns.

11. Preheat oven to 375°F (190°C) and bake 25–30 minutes until golden.

12. Warm apricot jam or honey with water and brush over warm buns.

13. Cool slightly before serving.