Work up yeast—place yeast, sugar, and water in a basin. Cover and stand in a warm place, until yeast is frothy (about 10 minutes).
Sift flour, powdered milk, salt and spices. Add fruit and peel.
Make a well in the centre of the flour, pour in yeast, add butter and egg. Mix into a soft dough.
Turn onto a lightly floured board, and kneed until smooth.
Return dough to basin, cover, and proof for twenty to thirty minutes.
Set oven at 200° C.
Divide dough into twelve pieces, and shape each into a ball. Place onto tray.
Cover and proof for ten minutes.
Optional: Combine cross ingredients, and using a plain pipe and piping bag, pipe a cross on the top of each bun.
Bake at 200° C. Then if necessary, reduce to 180° C after ten minutes. Rap buns with knuckles—they'll sound hollow when cooked.
Optional: Place all bun glaze ingredients in a small saucepan, and stir until sugar has disolved. Cook for ten minutes. Cool. (It will keep for three months in a covered container.)
Place buns on cake cooler, glaze and cool.