Combine flour, salt, and yeast in a large bowl, keeping salt and yeast separate.
Melt butter in warm milk, then stir into flour with eggs to form a soft dough.
Knead the dough on a floured surface for 5 minutes until smooth and elastic.
Rise dough in an oiled bowl for 1 hour until doubled in size.
Mix mincemeat, apple, pear, orange zest, pistachios, candied peel, and cinnamon for the filling.
Roll dough into a 50x45cm rectangle, brush with butter, and spread filling leaving a 2cm border.
Roll the dough tightly into a log and cut into 15 rounds about 4cm thick.
Arrange rounds on a tray lined with parchment in a Christmas tree formation.
Cover and let the buns rise for 30 to 45 minutes.
Preheat the oven to 190°C.
Bake for 20 to 25 minutes until golden-brown.
Cool the buns slightly on the tray before moving to a wire rack.
Glaze the warm buns with melted apricot jam.
Pipe orange icing garlands and decorate with cherries, peel, and pistachios.