Method

• 1.
  Combine flour, yeast, dried fruits, spices, orange zest and 1/2 tsp salt flakes in the bowl of In a stand mixer fitted with the dough hook.
• 2.
  Combine milk and honey in a small saucepan and stir over medium heat until lukewarm. Remove from the heat, stir in butter and orange blossom water to combine, then stir in egg.
• 3.
  Mixing on low speed, gradually add milk mixture to flour mixture, then increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour or until doubled in size.
• 4.
  Meanwhile, preheat oven to 200°C and line a large baking tray with baking paper.
• 5.
  Knock back dough on a lightly floured surface and divide into 12 even pieces. Roll each into a ball and place on prepared tray, leaving 2-3cm between each. Cover loosely with a clean tea towel and stand for 45 minutes-1 hour until doubled in size.
• 6.
  For the piping, stir flour and milk in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180°C and bake for 12-15 minutes until golden and buns sound hollow when tapped.
• 7.
  For the orange blossom glaze, stir honey and orange juice in a small saucepan over medium-high heat to combine, bring to the boil, remove from the heat and stir in orange blossom water. Brush generously over warm buns, pouring any remaining glaze over (the buns will soak up the extra glaze) and serve. Buns are best eaten on the day they are made, but are also excellent toasted after a day or two.