Mix together flour, salt, sugar, ginger, cinnamon and instant yeast in a stand mixer bowl.

Add butter and milk and heat until butter melts. Allow it to cool down.

Add the butter and milk mix to the dry ingredients and make shaggy dough.

Knead the dough for ten minutes, if kneading by hand or eight minutes if kneading by mixer.

Place the dough in a bowl and cover it with a cling film.

Allow it to double in volume. It may take anywhere from 45 minutes to two hours depending on the climate.

Degas the dough, add the dry fruits mix and knead the dough until the fruits get mixed well in the dough.

Divide the dough into 9 equal portions.

Roll them into tight balls.

Line a 7” square tin with parchment and arrange all the balls in the tin.

Cover and let it become 1.5 times the volume.

Preheat oven to 200C.

Mix together flour and water to make a smooth batter and transfer to a piping bag.

Brush the top of the buns with milk and pipe out cross on top of the buns using the maida mix.

Bake the buns for 20 minutes in the preheated oven.

Remove from oven and apply butter on top of the buns immediately.

Allow the buns to cool.

Serve it toasted with butter and jam.