Combine the yeast, sugar and milk in a small bowl and mix until there are no lumps.

Cover with a clean tea towel and set aside in a warm place for 10 minutes until foamy.

Sift together the flour and spices in a large mixing bowl.

Add the dried fruit and stir well to coat the fruit with the flour and spice mix.

Add the ghee, egg and yeast mixture and mix well to a soft dough.

Cover with a clean tea towel and set aside in a warm place for 45 minutes to 1 hour.

Turn the dough out onto a clean surface dusted with extra flour and shape into a long sausage.

Cut the sausage into 12-16 pieces.

Shape each piece into a bun and place on a lined baking tray.

Cover with a clean tea towel and set aside in a warm place for 15-20 minutes.

In a small bowl, combine the ingredients for the Paste to make the crosses and whisk until smooth.

Place into a piping bag (or use a plastic sandwich bag with one corner cut off) and pipe crosses onto the buns.

Bake in a preheated oven at 220oC for 25-30 minutes until golden.

As soon as the buns are ready, combine the glaze ingredients in a small pot and gently heat until the sugar and gelatin melt.

Brush the hot glaze onto the hot buns.

Cool the buns on a wire rack.