In a large mixing bowl, combine the flour, sugar, salt, mixed spice powder, and yeast. Make a well in the center and add the lukewarm milk and beaten egg.

Mix the ingredients until they form a shaggy dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.

Incorporate the softened butter, dried fruit, and candied peel into the dough.

Cover the bowl with cling film and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough to release air, divide it into 12 equal pieces, and shape each into a bun.

Place the buns on a lined baking sheet, cover and let rise for another 30 minutes.

Combine the plain flour with enough water to create a thick paste for piping crosses.

Preheat the oven to 220°C (428°F). Pipe crosses on top of the buns and bake for 20 minutes until golden brown.