In a large bowl or the bowl of a stand mixer, combine the warm milk (ensure it's not too hot, around 40°C or 105°F, to avoid killing the yeast) and 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes frothy and bubbly. This indicates the yeast is active and ready to use.

Once the yeast is active, add the remaining granulated sugar (40g or 1/4 cup minus 1 tbsp), softened butter, and the egg to the yeast mixture. Whisk gently to combine.

In a separate, larger bowl, whisk together the all-purpose flour (500g or 4 cups), salt, ground cinnamon, ground nutmeg, and ground allspice. This ensures the dry ingredients are evenly distributed.

Pour the wet ingredients into the bowl with the dry ingredients. If using a stand mixer, attach the dough hook and mix on low speed until the ingredients just start to come together. If mixing by hand, use a wooden spoon or spatula.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or mix on medium-low speed with the stand mixer for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky. It should spring back when gently pressed.

Gently fold in the raisins and chopped candied mixed peel until evenly distributed throughout the dough. Be careful not to overwork the dough at this stage.

Lightly grease a large bowl with a little oil or butter. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal portions. Roll each portion into a smooth ball.

Line two baking sheets with parchment paper. Place the dough balls onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each bun to allow for expansion. Gently flatten each ball slightly.

Cover the buns loosely with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for another 30-45 minutes, or until they are visibly puffed up and nearly doubled in size.

While the buns are proofing for the second time, preheat your oven to 200°C (400°F).

Prepare the cross paste: In a small bowl, whisk together the 100g (3/4 cup) all-purpose flour and 75ml (1/3 cup) water until you have a smooth, thick paste. Transfer this paste to a piping bag fitted with a small round tip, or a sturdy plastic bag with a corner snipped off.

Once the buns have completed their second rise and the oven is preheated, carefully pipe a cross onto the top of each bun. Aim for a consistent thickness for all crosses.

Bake the hot cross buns in the preheated oven for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheets halfway through baking for even browning.

While the buns are baking, prepare the glaze: In a small saucepan, combine the 50g (1/4 cup) granulated sugar and 50ml (1/4 cup) water. Heat gently over medium heat, stirring until the sugar is completely dissolved. Bring to a simmer for about 1 minute, then remove from heat.

As soon as the buns come out of the oven, brush the hot glaze all over the tops of the buns, paying attention to the edges. This will give them a lovely sheen.

Let the hot cross buns cool on a wire rack for at least 15-20 minutes before serving. They are best enjoyed warm.