In a large bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, 2 1/4 teaspoons of active dry yeast, and 1/2 teaspoon of salt. Stir together until well blended.

In a saucepan, heat 1 cup of milk and 1/4 cup of butter over medium heat until warm, about 5-7 minutes, ensuring you don't boil it.

Add the warm milk mixture to the dry ingredients, then crack 2 large eggs into the bowl. Toss in 1/2 cup each of dried cranberries and raisins, along with 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Mix until the dough begins to form.

Sprinkle a little flour on a clean surface and knead the dough for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size—about 1 hour.

After rising, punch down the dough and divide it into 12 equal pieces. Shape each piece into a bun and place them on a baking sheet lined with parchment paper.

Cover the shaped buns and let them rise again for about 30 minutes, or until puffy.

Preheat your oven to 375°F (190°C).

While the buns are rising, mix 1/2 cup of flour with enough water to create a thick paste that can be piped. Transfer this mixture to a small piping bag.

Before baking, pipe the cross onto each bun.

Bake the buns in the preheated oven for 15-20 minutes, until golden brown.

In a small saucepan, heat 1/4 cup of apricot jam until liquid. As soon as the buns are out of the oven, brush the warm jam over the top.