Heat the orange juice and zest in a small saucepan until hot. Add the fruit to a bowl or a resealable bag and pour the orange liquid in. Seal/cover and leave for an hour or so, or overnight. Drain the fruit in a sieve before using and reserve the liquid.

Add the first measure of flour to a large mixing bowl.

Add the milk to a heatproof bowl and microwave in 20 second increments until it reaches skin temperature. Add the sugar and yeast and whisk gently.

Make a well in the flour and pour in the milk mixture, stirring to combine evenly. Cover and leave for about 45 minutes.

Once the superbooster has risen, add the second measure of flour, sugar, spices and salt to a mixing bowl and stir.

Finely chop the chilled butter and add to the flour mixture along with the Super Booster mixture and egg. Stir to bring it all together into a rough dough.

Knead the dough for 10 minutes until smooth and stretchy. Leave to sit for 5-10 minutes.

Drain the fruit and knead it into the dough. Leave to rise until doubled in size.

Divide the dough into 15-16 pieces and shape into balls. Place on a baking tray and cover to rise again.

Preheat the oven to 180c.

Mix the ingredients for the crosses and pipe onto the buns.

Bake for about 20 minutes until golden brown.

Make the glaze with the reserved fruit liquid and sugar, and brush on top of the buns as soon as they come out of the oven.