Heat the milk and butter in a saucepan gently, over a low heat until the butter melts, leave to cool to blood temperature (see note below).
Add the strong white flour, sugar and spices to a large bowl or the bowl of a stand mixer.
Add the salt and yeast, one to each side of the bowl (see note below).
Make a well in the middle of the flour mixture and pour in the cooled milk and butter.
Bring together with a spoon to form a dough or use the dough hook in a stand mixer to do the job.
Knead for about 10 minutes until smooth and elastic on a floured surface or in your stand mixer (see note below).
Place in a lightly oiled bowl, cover and leave to rise for at least an hour or until doubled in size.
Add the sultanas and mixed peel to the dough and knead to ensure they are evenly spread throughout.
Divide into 12 pieces, form into balls and place onto a greased baking sheet.
Cover loosely with a tea towel and leave to rise for a further hour. Press them lightly with a fingertip. If they spring back they are ready to bake.
Mix plain flour with a little water to make a thick pipeable paste. Pipe a cross onto each bun using a piping bag with a thin nozzle.
Bake at 200C/390F for about 20 minutes or until golden.
Heat the apricot conserve in small saucepan and brush the baked buns with the warm jam as soon as they come out of the oven.
Leave to cool slightly and serve warm or cool completely and serve toasted with butter.