Heat 200ml milk gently in a pan along with the cardamom, cinnamon, cloves, nutmeg and saffron until just boiling, and then turn off the heat and leave to infuse for 1 hour. Bring back up to blood temperature and then mix the strained milk with the yeast and 1 tsp sugar.

Tip the flour into a large mixing bowl and grate over the butter. Rub in with your fingertips, or in a food mixer, until well mixed, and then add the rest of the sugar and the salt and ginger. Beat together 2 of the eggs.

Make a well in the middle, and add the beaten eggs and the yeast mixture. Stir in, adding enough milk to make a soft dough – it shouldn't look at all dry or tough. Knead for 10 minutes until smooth and elastic, then lightly grease another bowl, and put the dough into it. Cover and leave in a warm place until it has doubled in size – this will probably take a couple of hours.

Tip it out on to a lightly greased work surface and knead for a minute or so, then flatten it out and scatter over the fruit and peel. Knead again to spread the fruit around evenly, then divide into 16 equal pieces and roll these into bun shapes. Put on lined baking trays and score a cross into the top of each, then cover and put in a warm place to prove until doubled in size.

Pre-heat the oven to 200C and beat together the last egg with a little milk. Mix the plain flour with a pinch of salt and enough cold water to make a stiff paste. Paint the top of each bun with egg wash, and then, using a piping bag or teaspoon, draw a thick cross on the top of each. Put into the oven and bake for about 25 minutes until golden