• In a medium pot heat the milk to 180F / 82 C, add the butter, sugar and salt, stir to combine, let cool to lukewarm 105F / 40C, then add the yeast and let sit 5m, stir to combine.
• Pour the mixture into the bowl of the stand up mixer, add one cup of flour (130 grams) and beat with flat beaters, add the egg and beat, then add the remaining flour, cinnamon, allspice and zest, start to knead with the dough hook, add the raisins and candied fruit. Continue to knead until smooth and pull away from the sides of the bowl, about 4 minutes.
• Move the dough to a flat surface and gently knead to form a ball, place in a lightly greased bowl rolling to cover the dough in oil, cover with plastic wrap and let rise in a warm, draft free area for 1-2 hours or until doubled in bulk.
• Punch the dough down and then divide into 6 equal parts, form into smooth balls, about 116 grams / 4 ounces each. Place in a lightly greased 10x6.5 inches (26x17cm) baking pan. Cover with plastic, place in a warm draft free area and let rise 1 hour.
• Pre-heat oven to 350F (180C).
• Brush the buns with an egg wash (1 egg beaten with 1 tablespoon of water). Bake for 15-20 minutes or until golden brown. Let cool in pan, then make a cross on each bun with icing using a pastry bag. Enjoy!

ICING

• In a small bowl mix the icing sugar and milk until smooth. Mixture should be quite thick. Add more icing sugar if necessary.