1. In a small pan, heat the milk until hot. Add the Lurpak®, cinnamon, cloves, nutmeg and stir until the butter has melted. Leave to cool and then mix the milk with the yeast and 1 tsp sugar.
2. Sift the flour into a large mixing bowl and add the remaining sugar, salt and ginger. Make a well in the middle, and add 2 of the eggs, lightly beaten and around 2 tbsp of the milk and yeast mixture, to make a soft dough. Knead for 10 minutes until your dough is smooth and elastic.
3. Place the dough in a clean, greased bowl. Cover and leave in a warm place until it has doubled in size, approximately 2 hours.
4. When the dough has doubled in size, tip out on to a lightly greased work surface and roll out the dough to a large square and scatter over the fruit and peel. Knead again to spread the fruit around evenly, then divide into 12-16 equal pieces (depending if you want them on the slightly larger side) and roll these into bun shapes. Put on lined baking trays, cover and put in a warm place and leave for 30 minutes or until the rolls have increased in size by half.
5. Preheat your oven to 200℃/ 180℃ fan/ gas mark 6.
6. Beat the remaining egg with a little milk (2 tbsp) and brush on each bun.
7. To make the cross, mix the flour with salt and enough cold water to make a stiff paste, then using a piping bag or teaspoon, draw a thick cross on the top of each bun. Pop into the oven and bake for about 25 minutes or until cooked and golden.
8. Meanwhile, in a small pan, add all the ingredients for the spiced glaze and bring to the boil. Simmer until you have a syrup. When the buns come out of the oven, brush them immediately with the syrup before transferring to a cooling rack.