Step 1: In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy.
Step 2: In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, remaining sugar, cinnamon, nutmeg, allspice, and salt.
Step 3: Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
Step 4: Knead the dough for 8-10 minutes by hand or 6 minutes in a stand mixer with a dough hook until smooth and elastic.
Step 5: Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size.
Step 6: Gently punch down the dough and fold in the dried fruit until evenly distributed.
Step 7: Divide the dough into 12 equal portions (about 75-80g each) and roll them into smooth balls. Place them in a greased 9x13 inch baking pan.
Step 8: Cover the pan and let the buns rise for another 45 minutes until they have puffed up and are touching.
Step 9: Preheat your oven to 375°F (190°C). Mix the 1/2 cup flour and 5 tablespoons of water to create a thick paste. Pipe a cross onto each bun.
Step 10: Bake for 20-22 minutes until the buns are deep golden brown.
Step 11: While the buns are baking, heat the apricot jam with a splash of water. Brush the warm glaze over the buns as soon as they come out of the oven.
Step 12: Transfer to a wire rack to cool slightly before serving warm with butter.