In a large bowl, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg until well combined.

In a saucepan over medium heat, warm the milk and butter until the butter is melted and the milk is warm but not boiling. Remove from heat.

Combine the warm liquid with the dry ingredients, stirring until a dough forms.

Add the eggs and knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Gently fold in the mixed dried fruit, orange peel, and candied lemon peel until evenly distributed.

Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Once risen, divide the dough into equal portions and shape them into buns. Place onto a lightly greased baking tray.

Cover the buns and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Prepare a cross paste using the flour mixed with enough water to form a paste. Pipe crosses on each bun using a piping bag.

Bake for 20-25 minutes, or until golden brown and hollow sounding when tapped on the bottom.

Remove from oven and brush the tops with warm water to create a glaze.