Warm milk and water over low heat until hot but does not burn to the touch. Dissolve yeast in the milk and set aside.
Sift flour into a large bowl. Add the salt and spices and stir. Make a small hole in the flour mixture and add the butter and milk. Beat the egg slightly, then add to the flour.
Combine quickly until the dough comes together then knead for approximately 10 minutes by hand on a floured surface or using an electric mixer. Put dough back into the bowl and let rise covered with a cloth for approximately 1 hour until doubled in size.
When the dough has risen, dump onto a floured surface, knock the air out and then knead the raisins and apricots into the dough. Divide the dough into 12 buns and place on a baking sheet lined with baking parchment. Let rise again under a cloth for about 30 minutes.
Preheat the oven to 350°F (convection).
Combine ingredients for the cross and pour mixture into a pastry bag. Before putting the buns in the oven, draw a little cross on each bun using the mixture in the pastry bag. Bake for approximately 17 minutes, or until golden brown on top.
Meanwhile, combine sugar and boiling water into a glaze. When the buns are baked, place on a cooling rack and immediately brush with the glaze.