Gather all ingredients and bring the egg to room temperature—this helps the dough develop evenly. Measure the flour, yeast, sugar, mixed spice, cinnamon, and salt into a bowl. In a separate small bowl, combine the room-temperature egg with the milk, whisking until well blended. You want approximately 85ml of total liquid, so adjust if needed. This step ensures all your components are ready before mixing, which is crucial for building a well-structured dough.

Pour the egg-milk mixture into the dry ingredients along with the 1 tbsp of butter, then stir until a shaggy dough forms. Once combined, knead the dough for 5-10 minutes until smooth and elastic—you'll know it's ready when it springs back slowly when poked. Fold in the dried fruit during the last minute of kneading, distributing it evenly throughout. I find that adding the butter directly to the wet mixture helps it incorporate more smoothly into the dough rather than trying to mix it in separately.

Lightly oil a bowl and place the kneaded dough inside, turning it to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 1-1.5 hours until doubled in size. This fermentation period develops flavor and gives the yeast time to work, creating a light, airy texture in your final buns.

Turn the risen dough out onto a lightly floured surface and gently knead for 1-2 minutes to release excess gas. Divide the dough into four equal pieces and roll each piece into a tight ball, tucking the seams underneath for a smooth top. Place the buns seam-side down on a piece of parchment paper, leaving space between them for expansion. Cover loosely and let rise for 30 minutes until puffy and slightly springy to the touch.

While the buns finish their second rise, prepare the cross paste by mixing the sifted flour and water into a thick, pipeable consistency—it should hold its shape when piped. Once the buns are ready, transfer the parchment paper with the buns to your air fryer basket (or place buns directly in the basket if your air fryer is large enough). Using a piping bag or small squeeze bottle, pipe a generous cross pattern on top of each bun. I like to use a piping bag fitted with a small round tip to create clean, defined crosses that look professional. Air fry at 160°C (325°F) for 15 minutes until golden brown, then turn the buns over and bake for 2 more minutes if the bottoms need more color.

While the buns are still warm from the air fryer, prepare a quick glaze by mixing the sugar with the warm milk until combined and slightly syrupy. Using a pastry brush or the back of a spoon, generously brush the glaze over the top and sides of each warm bun—the heat will help the glaze set into a light, shiny coating. Serve warm with butter and jam on the side for spreading. The milk in the glaze makes it extra creamy and rich, giving the buns that authentic bakery finish.