In a large bowl, combine the strong white bread flour, wholemeal flour, sugar, salt, ground cinnamon, ground allspice, and instant yeast. Ensure even distribution by whisking briefly.

In another bowl, mix the warmed milk, melted butter, eggs, and active sourdough starter until well combined.

Pour the wet mixture into the dry ingredients and stir until a cohesive dough forms.

Transfer the dough onto a floured surface and knead it for about 10 minutes until the dough is smooth and elastic. It should bounce back lightly when poked.

Gently incorporate the mixed dried fruit and diced apple into the dough, taking care not to break the fruit pieces too much.

Place the dough into a greased bowl, cover it with a cloth, and let it rise until doubled in size, typically 2-3 hours in a warm environment.

Once risen, punch down the dough to remove excess air. Divide it into 12 equal pieces and shape each into a bun.

Place the buns on a baking tray lined with parchment paper, cover them, and let rise for another hour until puffy.

Preheat your oven to 220°C (428°F).

For the cross, mix equal parts flour and water to form a paste. Use a piping bag or a small plastic bag with a corner snipped off to pipe a cross on each bun.

Brush the top of each bun gently with the beaten egg for a beautiful golden finish.

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

Allow the buns to cool on a wire rack before serving, so they maintain that beautiful soft texture.