Put the milk & teabags into a small pan and bring to the boil, stirring regularly to bring the flavour out of the teabags.
When it starts to boil, remove from the heat and squeeze all of the milk out of the teabags by using a wooden spoon against the side of the pan and remove the bags.
Add the mixed spice and stork and keep stirring until completely melted and combined.
Put the pan to one side to cool and in a large mixing bowl mix the flour, sugar, salt & yeast together, and then make a well in the centre.
In a separate bowl measure out the dried fruit. Add the orange zest and juice, mix together and put to one side.
Beat the egg in a jug and put to one side.
By now the milk should be cool enough to add to the dry ingredients.
Pour it into the well followed by the egg and mix together with a wooden spoon.
When combined dust a surface with flour and turn the mixture out.
Knead for around 5mins using the heel of your hand, stretching it out and folding it back on itself and repeating until you have a smooth and elastic dough.
Lightly oil a large bowl and place the dough inside, covering it with oiled clingfilm.
Leave to prove in a warm place for 60mins or until doubled in size.
Remove the clingfilm and tip the fruit mix on top of the dough and knead it in until thoroughly and evenly combined.
Re-oil the bowl and place it back in covered again with oiled clingfilm.
Leave to prove for another 60mins in a warm place until doubled in size again.
Line a baking sheet with baking paper.
Remove the clingfilm and transfer the dough to a lightly floured surface.
Divide the dough into 15 even pieces, I find the best way to do this is roll it into a fat sausage and cut it into 3 pieces. Then roll the 3 pieces into sausages and cut each of them into 5 equal pieces (each should weigh around 80g).
Roll each or the pieces into a ball and place onto the baking sheet making sure to leave enough room between for expansion.
Lightly cover with a piece of oiled clingfilm and leave to prove for a final 60mins in a warm place.
Pre-heat the oven to 220C / 200Fan / GM 7.
For the crosses, mix the plain flour with 5tbsp of water and mix to a thick paste, adding another tbsp or 2 of water if necessary.
Place the paste into a piping bag and cut the end off to allow it to be piped.
Carefully pipe a cross onto each of the buns.
Bake on the middle shelf of the oven for 16-20mins or until golden brown.
Whilst they are in the oven, heat the apricot jam in the microwave for around 30secs and stir until smooth and thin.
When the buns are done, remove them from the baking sheet and transfer to a wire cooling rack.
Then whilst both are still hot, brush the top of each of the buns with jam.
Leave to cool and then serve and enjoy!