Mix together milk, sugar and yeast then set aside until nice and frothy. While you are waiting for that, boil the kettle. Chuck the teabag in a bowl with the dried fruit then cover with boiling water and set aside to plump up.

Bung the yeast mix, flour, cinnamon, cloves and melted butter into a stand mixer with a dough hook and beat the crappers out of it until it comes together into a silky smooth ball. Chuck in an oiled, covered bowl and set aside somewhere warm until it has doubled in size. The timing of this will vary wildly depending on your climate but for me it usually takes between half and hour to an hour.

Drain your fruit really really well. Pop the dough back into the stand mixer and use it to mix the fruit in. Divide the mix into 15 and roll into balls. Arrange in a baking dish so they are nicely snuggled up next to eachother then cover with clingwrap.

*****If you are wanting to make these the night before, put these in the fridge now then you can cross, bake and glaze them in the morning*****

If not doing the night before, set these back in your warm place for another half hour to hour or until they have done a nice bit of growing while your oven preheats to 160 deg cel.

Mix up the additional flour and water to make a thin paste and pip crosses onto buns. Pop in the oven until nicely golden on top and sound hollow when tapped. Pop the butter and syrup in a mug and zap in the microwave to melt. Brush onto top of buns.

Taaaaadaaaa!!!! Happy Easter!