In a large bowl, combine the all-purpose flour, sugar, active dry yeast, salt, ground cinnamon, and ground nutmeg. Mix well.

In a saucepan, heat the milk and butter over medium-low heat until warm, stirring occasionally.

Pour the warm milk mixture into the dry ingredients, then add the eggs. Stir until the dough begins to form.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Gradually incorporate the mixed dried fruit and orange zest into the dough.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.

After rising, punch down the dough. Divide into 12 equal pieces and shape into buns.

Arrange the buns on a greased baking sheet, leaving space between each.

Mix flour with water to create a paste for the cross, pipe a cross on top of each bun.

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

Preheat the oven to 375°F (190°C). Bake for 15-20 minutes until golden brown.

Brush the tops with apricot jam while still warm for glazing.

Allow to cool slightly on a wire rack before serving.