1. The night before (around 8 PM), combine 1 tablespoon starter, flour, and water in a clean jar. Stir well, cover loosely, and let sit at room temperature. By morning it should be doubled with plenty of bubbles.

2. At 7:30 AM, melt the butter, milk, sugar, and salt together in a small saucepan over low heat. Stir until the butter melts completely, then remove from heat. Let it cool to room temperature.

3. In a large bowl, whisk together the bread flour and ground spices. Add your active sourdough starter and the cooled butter mixture. Stir with a spatula until everything comes together with no dry flour pockets.

4. Cover the bowl and let rest for 1 hour. Perform a set of stretch and folds by grabbing one side of the dough, stretching it up, and folding it over itself. Do this 3 times total, spaced 30 minutes apart.

5. After the final stretch and fold, cover the bowl and let the dough rise for 2 hours until it’s increased by 50% in size. Look for a noticeable puffiness and some bubbles on the surface.

6. Turn the dough onto a floured surface and press into a rectangle. Scatter the dried fruit evenly over the surface, then roll into a log. Divide into 12 equal pieces (about 65 grams each). Shape each piece into a ball.

7. Arrange the balls in your greased glass baking dish, leaving small gaps between them. Cover with a damp tea towel and let rise for 3-4 hours until puffy and touching each other.

8. Preheat your oven to 375°F (190°C). Beat the egg with water and brush gently over the tops. Mix the flour, oil, and water for the cross paste until smooth. Pour into a piping bag and pipe crosses on each bun.

9. Bake for 25-30 minutes until golden brown on top. The internal temperature should reach 190°F when fully baked. Brush immediately with warmed fruit preserves while still hot. Let cool for 10 minutes before serving.