Scald 200ml of the milk with the butter, cinnamon, cloves and nutmeg and then let it cool back down to blood temperature so the butter melts and then mix the spiced milk with the yeast and 1 tsp sugar.
Sift the flour into a large mixing bowl and add the sugar, the salt and ginger. Beat together the eggs. Make a well in the middle, and add the beaten eggs and the yeast mixture. Stir in, adding enough milk to make a soft dough, pillowy dough. Knead for 10 minutes until smooth and elastic, then lightly grease another bowl, and put the dough into it. Cover and leave in a warm place until it has doubled in size – this will probably take a couple of hours.
Tip it out on to a lightly greased work surface and roll out the dough to a large square and scatter over the fruit and peel. Knead again to spread the fruit around evenly, then divide into 12-16 equal pieces (depending if you want them on the slightly larger side) and roll these into bun shapes. Put on lined baking trays, cover and put in a warm place to prove until doubled in size.
Pre-heat the oven to 200C/180C fan/gas mark 6. Beat the remaining egg with a little milk and brush on each bun. Mix the plain flour with the salt and enough cold water to make a stiff paste then using a piping bag or teaspoon, draw a thick cross on the top of each. Put into the oven and bake for about 25 minutes until golden.
Meanwhile, mix the spiced glaze ingredients in a small pan and boil until thickened and syrupy. When the buns come out of the oven, brush them with this before transferring to a rack to cool.