First Step: Activate the Yeast
Warm the milk to about 110°F (43°C). In a small bowl, combine the warm milk with active dry yeast and 1 teaspoon of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready.

Second Step: Mix the Dough Ingredients
In a large mixing bowl or stand mixer, combine the brown sugar, butter pieces (or melted cooled butter), vanilla extract, eggs, salt, and spices including cinnamon, nutmeg, and allspice or mixed spice. Add 1 cup of the flour and mix on low speed for about 30 seconds. Scrape down the sides of the bowl to incorporate all ingredients evenly.

Third Step: Add Remaining Flour and Dried Fruit
Add the remaining flour along with the raisins or currants and orange zest, if using. Mix until the dough begins to pull away from the sides of the bowl but remains soft and slightly sticky. If the dough is too wet, add small amounts of extra flour gradually until desired consistency is reached.

Fourth Step: Knead the Dough
Knead the dough either by mixer or by hand for 5 to 10 minutes until it becomes smooth, elastic, and passes the windowpane test soft and slightly tacky but not wet or sticky.

Fifth Step: First Rise of the Dough
Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size.

Sixth Step: Shape the Buns
Once risen, punch down the dough gently to release the air. Divide the dough into 12 to 16 even portions. Shape each piece into a smooth ball and arrange them on a greased or parchment-lined baking tray, placing the buns close but not touching.

Seventh Step: Second Rise
Cover the shaped buns lightly with oiled cling film or a damp towel to prevent drying. Let them rise again in a warm spot for 40 minutes to 1 hour, until puffy and about 75% to doubled in size.

Eighth Step: Prepare and Pipe the Crosses
Mix the flour and water for the cross paste until it forms a thick but pipeable paste. Use a piping bag or a plastic bag with a small corner cut off to pipe crosses over each bun. Make sure the lines are distinct and centered.

Ninth Step: Bake the Buns
Preheat the oven to 350°F (180°C). Bake the buns for 20 to 25 minutes until golden brown on top. If they brown too fast, tent lightly with foil toward the end of baking.

Final Step: Glaze and Serve
Warm the apricot jam glaze with water or prepare the orange icing by mixing powdered sugar and orange juice. Brush or drizzle the glaze over the warm buns immediately after baking for a shiny, flavorful finish. Let the buns cool on a rack before serving for best texture and taste.