Mix the yeast with one tablespoon of the sugar and all of the milk in a small bowl. Whisk until the yeast is dissolved. Cover the bowl and stand in a warm place for about 10 minutes or until the mixture is frothy.
Sift the flour, spices and salt into a large bowl; rub in the butter with your fingertips, until the butter is thoroughly distributed.
Stir in the remaining sugar, fruit, yeast mixture, egg and the water to make a soft dough.
Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
Divide the dough into 18 portions and roll each into a ball.
Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size.
Preheat the oven to 220°C or 200°C if fan-forced.
FOR THE FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
Bake the buns for about 15 minutes or until they sound hollow when tapped.
Transfer the buns to a wire rack and brush the tops with the Glaze.
FOR THE GLAZE: Combine the glaze ingredients until the sugar and gelatine are dissolved.
Hot cross buns are best eaten the day or next day from baking. Can be frozen.