Put the milk, water, and bread flour in a small saucepan and use a small whisk to combine with no lumps.

Put over medium-low heat and keep briskly whisking while it heats and starts to thicken. Reduce the heat to low and keep whisking until very thick (3 - 5 min.).

Transfer to a small bowl and set aside until only just warm.

Put the bread flour, sugar, dry milk powder, instant yeast, spices, salt, and orange zest in a mixing bowl and stir to combine (or put in the bowl of a stand mixer).

Tip in the milk, crack in the egg, add the melted butter and the cooled tangzhong paste.

Using a stand mixer or dough hooks on a hand-held mixer, or by hand, combine and knead the ingredients to create a shiny, silky dough: this will take approximately 12 - 15 minutes.

Tips

- If using a hand-held mixer, knead in 3 - 4 minute bursts so you don't burn out the motor.

- If kneading by hand: stir everything together with a silicone spoon then switch to your hands. The dough will be very sticky but try to use as little extra flour as possible and ideally knead on a silicone mat. You will also find a dough scraper helpful.

Lightly oil a clean bowl and transfer the dough into it.

Cover and leave in a warm place until puffy, almost doubled, and when you poke a finger in the dough it doesn't spring back: approximately 1 - 2 hours.

(While the dough is rising, complete the next 2 steps).

Put the dried fruit and the juice of the orange in a small saucepan.

Bring up to the boil and simmer for 1 minute.

Take off the heat and set aside to cool.

Butter a non-stick 900ml/450g loaf tin and/or line with baking paper so it comes above the long sides.

Tip the soaked fruit into a sieve and drain. Pat with or spread on kitchen paper to remove any remaining liquid.

Turn the dough out onto your work surface, ideally covered with a silicone mat or else lightly floured, and flatten it into a disc with your hands.

Sprinkle the dried fruit over the surface then fold over the sides of the dough to cover it (use your dough scraper if you have one). Continue folding until the fruit is evenly distributed throughout the dough.

Divide the dough into 8 pieces, using digital scales for accuracy.

Fold each piece into a ball (push in any bits of fruit that stick out as they easily burn) then with your fingers touching the worksurface and a dough ball lightly cupped beneath your palm smooth side up, quickly move your hand in a circle approximately 10 times to finish shaping into a neat, round-topped ball.

Place the balls in the prepared loaf tin in 2 columns of 4: it will be a snug fit but that's fine.

Cover and leave in a warm place for approximately 40 minutes or until the dough slowly springs back but leaves a slight indentation if you press it with your finger.

During this time:

- preheat your oven to 180°C / 160°C Fan / Gas 5 / 350°F with a shelf in the middle position

- make the paste for the crosses.

In a small bowl, stir together the flour and icing sugar. Add the drop of oil plus gradually add enough water to make a pipeable paste the approximate consistency of a medium white sauce.

Transfer the paste to a small piping bottle or bag fitted with a small nozzle.

When the loaf is risen, pipe a cross on each bun by first piping a line down each column and another across each row.

Transfer the loaf to the oven and bake until it is deep golden brown and sounds hollow when tapped underneath: approximately 35 minutes.

Remove from the oven and leave for 5 minutes before turning out (if you lined the tin, use the paper to lift it out) and put on a cooling rack.

In a small saucepan or in a microwave, gently heat the jam until loose then brush over the top of the loaf.

Leave until just warm or cool before slicing or pulling apart and serving spread with butter.

Best eaten within 2 days or can be frozen.

Can be reheated in a microwave, low oven or air fryer, or sliced and toasted.