The night before, mix together the ale, starter, spices and 250 g of flour in a large bowl.
In a medium bowl mix the dried fruit, mixed peel and hot black tea.
Cover both bowls and allow to sit on the counter overnight.
In the morning, mix the plumped up fruit, egg and melted butter together in the bowl of an electric mixer.
Stir in the spiced beer batter.
Mix in the flour, sugar, and salt and allow to rest for 10 minutes.
Stretch and fold the dough, cover with a tea towel and let it rest for 30 minutes.
Stretch and fold the dough, recover, and let it rest for another 30 minutes.
Stretch and fold the dough, recover, and let it rest for an hour.
Stretch and fold the dough, recover, and let it rest for 2 hours.
Weight out 100 g balls of dough (you should get 20), roll them into balls and place on a parchment lined baking sheet so they are almost touching.
Cover with a tea towel and allow to sit at room temperature for 3-4 hours.
Preheat the oven to 350F.
In a small bowl whisk together the flour and water to form a paste and pipe crosses onto the tops of the buns.
Bake 30 minutes, or until golden brown.
While the buns are still hot, mix together the boiling water and sugar for the glaze (and orange blossom water, if you want), and brush over the top.
Allow to cool, Enjoy!