Put the flour, yeast, salt, cinnamon, nutmeg, sugar, and orange zest into the bowl of a stand mixer (or large bowl) and stir to combine.
Squeeze the juice from the orange and measure it. Make it up to 165mls or 11 tablespoons with water. Pour that into the flour mixture along with the milk and butter.
With the dough hook in place, turn on the stand mixer. Mix then knead for around 8 minutes in the stand mixer, or for about 15 minutes by hand. The dough should be smooth, bouncy, and elastic. 3 to 4 minutes into the kneading I recommend turning the mixer off and giving the dough a poke with your finger. It should feel tacky but not overly sticky. If it's too sticky add another couple tablespoons of flour, if it's dry, add a tablespoon or two of water or milk. Don't overdo it with adding more flour though or you will affect the texture of your buns.
Once smooth and supple, add the dried fruit and carry on kneading for a minute or two until it’s incorporated.
Grease a bowl with a drop of oil or some oil spray, and put the dough in it, move it all around on all sides to coat the dough ball in the oil. This stops a skin forming on the dough and means it will rise better. I tend to use the bowl I mixed the dough in to save dirtying another. I just scoop the dough out and hold it in one hand, then pour a little oil into the bowl with the other then put the dough back. Cover with a damp, clean dish towel (just run it under the tap for a few second then wring it out) and leave on the kitchen counter until doubled. The time this takes will vary depending on how warm your kitchen is but bear in mind that the longer it takes to rise, the more flavour there will be so unless you are in a hurry, don’t rush it by cranking up the heating or putting it somewhere very warm. Mine generally takes between 60 to 90 minutes and my kitchen is usually about 20°C (68°F).
Once the dough has doubled scrape it gently onto a clean, lightly floured work surface. Be careful not to tear it as you do this. Shape it loosely into a round, then cut it into 10 even pieces with a sharp knife or dough cutter. Roll into balls. See my video above to watch how I do it. Basically I place my hands on either side of the ball and gently turn the ball of dough while pulling down from the top, stretching it slightly to make the surface taut and gathering it at the bottom. Don't worry too much though. The rustic look is good! Place each finished ball on a baking sheet with about an inch clear around them then cover with the damp dish towel again and leave on the kitchen counter again for 30 minutes.
Preheat the oven to 400°F (200°C)and while you're waiting mix the flour and water together into a thick pipe-able paste and put it in a piping bag or piping syringe.
Once the buns have had 30 minutes to rest, uncover them and pipe crosses on the top. It's easier if you have lined your buns up well on the baking sheet and can just pipe in one smooth line all the way along.
Once piped place in the pre-heated oven and bake for about 20 minutes, or until just starting to turn golden and if you tap one on the bottom it sounds hollow.
Mix up the sugar glaze a few minutes before they come out of the oven. Simply combine the sugar with the boiling water and stir until the sugar dissolves.
Remove the buns from the oven and immediately brush with the sugar glaze (while on the tray to contain drips). Give them a minute then transfer to a wire rack to cool.