Combine the flour, yeast, sugar, salt, and spices in a mixing bowl.

In a saucepan, gently heat the milk until it’s warm (not boiling!). Add in the melted butter, and allow it to cool slightly before whisking in the eggs.

Pour the milk mixture into the dry ingredients and mix until you form a shaggy dough.

Turn the dough out on a floured surface and knead it for about 8 minutes until it’s smooth and elastic.

Place the dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until doubled in size, roughly 1 to 1.5 hours.

Once risen, gently deflate the dough and fold in the dried fruit and orange zest.

Divide the dough into 12 equal pieces and form them into buns.

Place the buns on a parchment-lined baking sheet and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). When the buns are puffy, pop them in the oven and bake for about 20-25 minutes, until golden brown.

Warm the apricot jam with water over low heat until smooth and brush the glaze over the freshly baked buns.