In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until frothy.

In a separate bowl, sift together the flour, salt, cinnamon, nutmeg, and cloves. If using orange zest, add it to the flour mixture.

Once the yeast is activated, add the melted butter and egg to the milk mixture. Mix well.

Gradually add the flour mixture to the wet ingredients, stirring until a dough forms. Fold in the raisins or currants.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours or until doubled in size.

Once the dough has risen, punch it down and divide it into equal-sized balls. Place the balls on a greased baking sheet, leaving some space between each one.

Cover the buns with a clean kitchen towel and let them rise again for another 30-45 minutes.

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the flour and water to form a thick paste for the crosses. Transfer the paste to a piping bag or plastic bag with a corner snipped off.

Pipe crosses onto the tops of the buns.

Bake the buns in the preheated oven for 15-20 minutes or until golden brown.

While the buns are baking, prepare the glaze. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth.

Once the buns are done baking, brush them with the apricot glaze while they're still warm.

Allow the buns to cool slightly before serving. Enjoy your homemade Hot Cross Buns as a delightful Easter treat!