In a large mixing bowl, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.

In a separate large bowl, whisk together the flour, remaining ¼ cup sugar, cinnamon, nutmeg, cloves (if using), and salt.

Add the beaten eggs and cooled melted butter to the yeast mixture. Stir to combine.

Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes. The dough should be slightly tacky but not sticky.

Gently knead in the mixed dried fruit until evenly distributed.

Lightly oil a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Punch down the risen dough gently to release air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (approximately 80-85g each).

Roll each piece into a smooth, round ball.

Arrange the shaped buns on a large baking sheet lined with parchment paper, leaving about 1 inch between them.

Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the buns rise again in a warm place for another 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F (190°C).

While the buns are doing their second proof, prepare the cross mixture: In a small bowl, whisk together ½ cup flour and 4-5 tablespoons cold water until a smooth, thick paste forms. Adjust water as needed to reach a piping consistency – it should be thick enough to hold its shape but thin enough to pipe.

Transfer the paste to a piping bag or a small ziploc bag with a tiny corner snipped off.

Once the buns have risen, pipe crosses onto the top of each bun.

Bake for 15-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.

While the buns are baking, prepare the glaze: In a small saucepan, gently heat the apricot jam with 1 tablespoon hot water over low heat, stirring until melted and smooth. Strain the jam through a fine-mesh sieve if desired for a smoother glaze.

As soon as the buns come out of the oven, brush them generously with the warm apricot glaze.

Let the hot cross buns cool slightly on a wire rack before serving.