1. Feed your sourdough starter 4–6 hours before mixing until doubled and bubbly

2. Combine milk and flour and rest for 30–45 minutes for autolyse

3. Add starter, eggs, sugar, spices, and salt to the dough and mix

4. Incorporate softened butter gradually and fold until smooth and elastic

5. Perform three sets of stretch and fold at 30-minute intervals

6. Scatter dried fruit, citrus zest, and candied peel during the last fold

7. Bulk ferment at room temperature until nearly doubled in size

8. Refrigerate dough overnight (8–12 hours) for flavor development

9. Divide dough into 12 equal pieces and shape into smooth balls

10. Proof shaped buns at room temperature for 2–3 hours until puffy

11. Mix flour and water into a pipeable paste and pipe crosses on buns

12. Preheat oven to 375°F (190°C) and bake for 20–25 minutes

13. Warm honey or jam with water and brush glaze onto hot buns

14. Cool buns on a wire rack before adding optional icing

15. Store cooled buns in an airtight container for up to three days