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Warm your milk in a pan until it's just steaming.
Add the flour, salt, cinnamon, ginger, nutmeg, sugar, yeast and orange zest to a bowl with the butter.
Rub between your fingers so the mixture resembles breadcrumbs.
Add the warmed milk, and the eggs and raisins and mix it all together.
Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
Transfer to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size.
Once risen, remove from the bowl.
Split evenly into 12 balls (Mine weighed 98g each) and add on to a lined tray.
Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 180ºc fan.
Whisk together the flour and water, and carefully pipe on to form the crosses.
Bake in the oven for 20 minutes.
Once baked - brush lightly with apricot jam.