Bring the whole milk to the boil, then remove from the heat and add butter, let it melt. Put the flour, salt, sugar and fast-action yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the beaten egg. Using a spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
Leave the dough in the bowl and tip in sultanas, orange and lemon zest, apricots and cranberries and 2 1/2 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1hr more, or until doubled in size, again covered with cling film to stop the dough getting a crust.
Divide the dough into 15 balls. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one large baking tray lined with parchment, leaving enough space for the dough to expand. Cover with a clean tea towel, then set aside to prove for 1 hr more.
Heat oven to 200C. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross (it should be fairly thick). If runny add more flour. Place into a piping bag and pipe the crosses onto each bun (If you don't have a piping bag use the tip of a knife and drizzle them on). Bake for 20 mins until golden brown. Once cooked, melt down the apricot jam and brush it over each bun for a glazed look. Serve toasted with salted butter.
(This recipe has been adapted from BBC good food).