Preheat the oven to 400 degrees F (200 degrees C).
Add the All-Purpose Flour (4 cup), Caster Sugar (1/3 cup), Dry Mixed Spice (2 teaspoon), Instant Dry Yeast (1 3/4 teaspoon), Salt (1 pinch), and Dried Fruit Mix (200 gram) into a well and mix the ingredients all together until it's all combined.
Put the Milk (1 1/2 cup) into a jug. Add Butter (60 gram) and Egg (1) into the same jug and mix them together.
Add the mixture of warm milk, melted butter, and egg into the well and mix everything together. Turn it out onto a lightly floured surface and knead for about 10 minutes or until it's nice and smooth and not so sticky.
Place the kneaded dough into a clean, dry bowl and cover it with a clean towel. Put it in a warm spot for about an hour or until the dough is doubled in size.
Take the dough out of the bowl and put it on a lightly floured surface and give it a quick knead. Then row the dough into a log and cut it up into 16 even pieces. Row each of the pieces into a ball.
Put the balls of dough into a baking pan lined with some non-stick baking paper and put the clean, dry towel on and set it aside for half an hour until the dough has risen again.
Mix 1/3 cup of plain flour with a 1/4 cup of water together until it becomes a paste. Spoon the paste into a snap-lock bag and force it all into one corner. Use a scissor to snip off the end and pipe the crosses onto the hot cross buns.
Then brush the Apricot Jam (2 teaspoon) over the top to glaze the surface.
Put the dough in the oven for about 25 minutes or until they are lovely and golden on top. Leave them in a tin for 10 minutes to cool off.