In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and mixed spice. This mixture is the base for our buns. In another bowl, let’s combine the yeast with the warm milk. Mix gently and let it sit for about 5 minutes. You’ll see bubbles forming, which means your yeast is alive and well.

Once the yeast mixture is bubbly, add it to the dry ingredients. Incorporate the melted butter, egg, orange zest, vanilla extract, sultanas, and cranberries. Stir until a soft dough forms. Don’t be afraid to get your hands in there; that's where the magic happens!

Turn the dough onto a floured surface. Knead it for about 8-10 minutes. The goal is to create a smooth, elastic dough. If you’ve ever made basic bread, you know the rhythm. It’s soothing, really.

Place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for about an hour, or until it doubles in size. This is often the hardest part. The waiting is tough, but the reward is coming.

After your dough has risen, punch it down gently to release the air. Divide it into 12 equal portions and shape each portion into a ball. Place them in a greased baking dish, close but not touching. Cover again and let them rise for another 30-40 minutes.

While they rise, preheat your oven to 375°F (190°C). For the crosses, mix the plain flour and water into a smooth paste. Fill a piping bag with this mixture and pipe crosses over the buns just before baking. If you don’t have a piping bag, a plastic bag with the corner cut off will work just fine.

Once your oven is hot, bake the buns for about 25-30 minutes or until golden brown. A little kitchen timer can be your best friend here!

While the buns are baking, mix the apricot preserves with water in a small pan over low heat. Once the buns are out of the oven, brush the glaze over them as soon as they cool for a few minutes. This adds shine and sweetness.