Boil the milk and cool to hand temperature.
Mix flour, sugar, salt, yeast, butter, and egg, then gradually add milk to form sticky dough.
Incorporate fruit, zest, and cinnamon, then knead on a floured surface for five minutes until elastic.
Place dough in an oiled bowl, cover, and let rise for one hour until doubled.
Divide into 12 balls, place on a lined tray, and prove for one hour.
Heat the oven to 220°C.
Mix flour with water to a thick paste and pipe crosses onto the buns.
Bake for 20 to 25 minutes until golden-brown.
Melt and sieve the jam, then brush over warm buns to glaze.