1. Feed and activate your sourdough starter until bubbly and doubled in size.

2. Whisk warm milk, sugar, starter, egg and butter in a large bowl.

3. Add flour, salt and spices; mix until a soft dough forms, then knead until smooth and elastic.

4. Cover and rest dough for 30 minutes, then perform stretch and fold every hour during 4–6 hours of bulk fermentation.

5. Drain soaked dried fruit and gently fold into the dough until evenly distributed.

6. Divide dough into 12 pieces, shape into buns and place on a parchment-lined tray.

7. Proof buns for 3–5 hours at room temperature or overnight in the refrigerator until puffy.

8. Mix flour and water to a thick paste, pipe crosses on each bun.

9. Preheat oven to 190°C (375°F) and bake buns for 20–25 minutes until golden.

10. Brush hot buns with honey or golden syrup glaze and cool on a rack for 10 minutes