Place the milk, water, fructose and yeast into a small mixing bowl and mix to combine

Set aside to activate the yeast

Place the flour, cocoa powder, spices and salt into a mixing bowl

Add the butter and rub in with your fingertips

Make a well in the centre of the dry ingredients and pour in the milk and egg

Mix together until a dough starts to form

Turn out onto a lightly floured surface and knead for 5 minutes

You might need to add more flour to create a dough that is not too sticky

Grease your mixing bowl with butter and place the dough into the bowl

Cover with a damp cloth and prove until doubled in size

Tip your dough out onto a floured surface and gently punch down

Flatten the dough and add the dried fruit

Roll into a sausage shape and divide into 6 pieces

Shape each piece into a ball and place on a lined baking tray

Cover with a dry cloth and leave to prove for 30 minutes

Place all of the ingredients into a mixing bowl

Whisk until smooth

Place the mixture into a Ziploc bag and refrigerate until needed

Preheat the oven to 230° Celsius

Once the buns have proved, glaze with milk

Cut a small hole in one corner of the Ziploc bag and pipe crosses onto the buns

Bake for 10 minutes

Heat the jam over a low temperature

Remove the buns from the oven and brush the glaze on straight away

Leave to cool slightly on a wire rack and serve warm