In a large mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, nutmeg, cloves, and allspice.
In a separate bowl, mix together the warm milk, melted butter, and eggs.
Pour the milk mixture into the flour mixture and stir until a soft dough forms.
Add the raisins, currants, and candied orange peel to the dough and knead until they are evenly distributed.
Cover the bowl with a damp cloth and let the dough rise for 1 hour in a warm, draft-free place.
Preheat the oven to 3750F (1900C).
Divide the dough into 12 equal pieces and shape them into balls.
Place the balls on a parchment-lined baking sheet and let them rise for another 30 minutes.
In a small bowl, mix together the flour and water to make a paste.
Transfer the paste to a piping bag and pipe crosses over the buns.
Bake the buns for 20 minutes or until golden brown.
While the buns are baking, heat the apricot jam and water in a small saucepan until melted.
Brush the glaze over the hot buns as soon as they come out of the oven.
Serve warm with butter and jam.
