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In a large bowl, mix flour, yeast, sugar, salt, mixed spice, and cinnamon.
Add warm milk, softened butter, and beaten egg. Stir to combine.
Knead the dough by hand for 10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.
Fold in the raisins, mixed peel (if using), and orange zest until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean tea towel, and leave in a warm place for 1-2 hours until doubled in size.
Punch down the dough and divide it into 12 equal pieces.
Shape each portion into a smooth ball and place on a lined baking tray, slightly apart.
Cover with a damp cloth and let them rise again for 45 minutes until puffy.
Mix flour and water to make a smooth, pipeable paste.
Spoon into a piping bag and pipe a cross over the buns.
Preheat oven to 200°C (400°F) / 180°C fan / Gas 6.
Bake for 15-18 minutes until it is golden brown and cooked through.
While warm, brush with warmed apricot jam or honey for a glossy finish.
Allow to cool slightly before serving.
Best served warm with butter or jam.
Store in an airtight container for up to 3 days.