1. 1. Combine wet ingredients for the dough: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, room temperature egg, and melted and cooled unsalted butter until well combined. The mixture should look slightly frothy from the starter.

2. 2. Mix in dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. 3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer on medium speed for 5-7 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test (stretch a small piece thinly without tearing).

4. 4. Incorporate dried fruit and first rise: Gently knead in the mixed dried fruit until evenly distributed. Form the dough into a ball, place it in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 2-3 hours, or until doubled in size.

5. 5. Shape the buns and second rise: Punch down the risen dough gently. Divide it into 12 equal pieces. Roll each piece into a smooth ball and arrange them on a parchment-lined baking sheet, leaving a little space between each bun. Cover loosely with plastic wrap or a towel and let them rise again in a warm place for 45-60 minutes, or until visibly puffy. Preheat your oven to 375 F (190 C) during the last 15 minutes of this rise.

6. 6. Prepare and pipe the crosses: While the buns are on their second rise, prepare the cross mixture by whisking together 1/2 cup all-purpose flour and 4-5 tablespoons of water until a thick, smooth paste forms. Transfer this mixture to a small piping bag with a tiny hole cut at the tip, or a Ziploc bag with a corner snipped off. Once the buns have risen, pipe a cross onto the top of each bun.

7. 7. Bake the buns: Bake in the preheated oven for 20-25 minutes, or until golden brown on top and cooked through. They should sound hollow when tapped on the bottom.

8. 8. Glaze and cool: While the buns are still warm, gently heat the apricot jam with 1 tablespoon of water in a small saucepan or microwave until melted and smooth. Brush the warm glaze over the tops of the baked buns. Let them cool slightly on a wire rack before serving.