In the stand mixer bowl (or regular bowl), combine warm water, yeast, and 1 tbsp of the brown sugar. Let it sit for 5–10 minutes until it looks foamy.

Tip: If it doesn't foam, your yeast might be expired or the water too hot/cold.

Add warm milk, melted butter, the rest of the brown sugar, eggs, salt, cinnamon, and nutmeg to the bowl. Mix gently to combine. Slowly add flour while mixing on low. Then knead the dough for 5–7 minutes (use a stand mixer with a dough hook or do it by hand) until it forms a soft, slightly sticky dough ball.

Fold in the mixed fruits or raisins until evenly distributed. You can use your hands or a spatula to do this gently.

Cover the bowl with a kitchen towel and let the cross buns dough rise in a warm spot for about 1 hour or until it doubles in size.

I like placing it in the oven with the light on—it’s the perfect cozy spot.

Punch down the dough and divide into 12 equal pieces. Roll each into a smooth bun and place on a baking sheet lined with parchment paper. Cover and let them rise again for 20–30 minutes.

Mix 1/2 cup flour with enough water to form a thick paste. Transfer to a piping bag or zip-top bag with the corner snipped off. Pipe cross strips on each bun to form a traditional dough cross.

Bake at 375°F (190°C) for 22–25 minutes or until golden brown and cooked through.

While buns are baking, mix egg white, sugar, water, and vanilla. Brush the hot buns with this glaze right after baking for a shiny finish.