Combine the warm milk and sugar in a bowl, sprinkle in the yeast, and let it sit for about five minutes until it forms a creamy, foamy top.

Combine the flour, salt, cinnamon, nutmeg, and allspice in a large mixing bowl.

Create a well in the center, then pour in the activated yeast mixture, followed by the melted butter and eggs.

Mix until a shaggy dough forms, then turn it out onto a floured surface.

Knead the dough for about 10 minutes until it is smooth and elastic.

Place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.

Once risen, punch the dough down and turn it onto a floured surface.

Incorporate the candied fruit and divide the dough into equal portions.

Shape each piece into a tight ball and place them on a baking sheet lined with parchment paper.

In a small bowl, whisk together the ½ cup flour and 5 tablespoons of water until it forms a thick paste.

Transfer this mixture into a piping bag or a plastic bag with the tip cut off, then pipe a cross over each bun.

Preheat your oven to 375°F (190°C) and let the buns rise for an additional 30-40 minutes.

Once risen, bake them for about 20-25 minutes until they are golden brown.

While the buns are baking, combine the apricot jam or honey with 1 tablespoon of water over low heat until melted.

Once the buns have baked, brush the glaze generously over the top while they are still warm.