Measure out all ingredients and set them on your work surface. Warm the milk in a microwave for 30-40 seconds until it reaches 105°F to 110°F—this is the ideal temperature for yeast activation without killing it. In a small bowl, combine the warm milk, 1.5 teaspoons sugar, and yeast, then set aside for 15-20 minutes until foamy. This bloom period ensures your yeast is active and will give you the best rise.

In a large bowl, whisk together the flour, tapioca starch, xanthan gum, salt, allspice, cinnamon, and nutmeg along with the 2.2 ounces of sugar. The xanthan gum is crucial for gluten-free baking—it helps bind the dough and creates structure. Pour the foamy yeast mixture from Step 1 into the dry ingredients, then add the softened butter and egg. Mix on medium speed for about 2 minutes until the dough comes together and becomes smooth. I find that gluten-free doughs benefit from extra mixing time since there's no gluten network developing—this helps the xanthan gum do its job.

Fold the mixed fruit and orange zest into the dough from Step 2 and mix until evenly distributed. Be gentle but thorough—you want the fruit and zest scattered throughout so every bite has flavor and texture.

Wet your hands slightly to prevent sticking, then divide the dough into 6 equal portions and roll each into a smooth ball. Gluten-free dough is stickier than regular dough, so wet hands work better than flour for shaping. Place the buns on a baking tray lined with parchment paper, spacing them about 2 inches apart. Cover the tray loosely with oiled plastic wrap and let them rise at room temperature for 1 hour until they've increased in size and feel puffy when gently pressed.

While the buns are rising, preheat your oven to 200°C (about 400°F) and place a shallow pan of water on the bottom shelf. The steam helps create a softer crust on these sweet buns. In a small bowl, mix together the 0.7 ounces of flour and 0.7 ounces of water to create a thick paste for piping. Once the buns have risen and your oven is ready, transfer the flour paste to a piping bag (or a small zip-top bag with the corner snipped) and pipe a cross onto each bun.

Bake the crossed buns for 15 minutes until they're golden brown and sound hollow when tapped on the bottom. While they bake, whisk together the icing sugar and orange juice in a small bowl to create a smooth glaze. When the buns come out of the oven, brush the warm glaze generously over the top of each bun. I like to use fresh orange juice in the glaze rather than bottled—it gives a brighter flavor that really complements the spiced fruit inside.