Mix the butter, milk, yeast, egg, water, salt and spices in a mixing bowl.
Add the flour a little at a time to form a kneadable dough.
Knead the dough on a clean, floured surface for 8-10 minutes until smooth and elastic.
Add the fruitcake mix and lemon zest to the dough and incorporate by kneading until evenly spread throughout the dough.
Place the dough in a lightly oiled mixing bowl and let rise in a warm place until doubled in volume.
Preheat the oven to 180’C.
Spray a baking sheet with baking spray.
Knock down the dough and knead for another 1-2 minutes.
Divide into 12 equal rolls. Arrange the dough balls on the baking sheet and cover them with a clean, damp cloth. Leave aside to rise to double in size.
CROSS
Mix together the flour, salt and oil.
Slowly add the milk to form a runny mixture.
Spoon into a piping bag and pipe a cross over each dough ball.
Lightly brush each dough ball with the whisked egg.
Bake for +/- 20 minutes until light, golden and cooked through.
GLAZE
Heat the milk, water and sugar in a small saucepan until the sugar has dissolved.
Increase the heat and boil for 4 minutes to reduce to syrup.
Brush each hot cross bun with the glaze while still hot out of the oven.