In a medium bowl whisk together 1 cup of flour with the sugar, yeast, cinnamon, salt, and nutmeg.
In a large bowl beat together the milk, butter and eggs.
Add the flour/yeast mixture to the milk mixture and beat well, about 3 minutes.
Stir in the candied fruit and raisins.
Gradually stir in the remaining flour to make soft dough.
Turn dough out onto a floured surface and knead for about 7 minutes, until dough is smooth.
Form the dough into a ball, cover and let rest for 15 minutes.
Grease a 9x13 inch baking dish. Set aside.
Place the dough on a lightly floured surface and divide it into 12 equal sized pieces.
Roll each piece into a ball and place it in the prepared baking dish.
Cover with a clean tea towel and let stand in a warm draught free area until doubled in size, about 1 ½ hours.
Preheat oven to 350F.
In a small bowl mix together the water, flour and powdered sugar for the crosses. Put this mixture in a Ziploc bag, cut a corner off the bag and pipe a line down the length and width of the pan of buns to form crosses.
Bake for 30 - 35 minutes.
Mix together the powdered sugar and milk for the icing and brush it over the buns while they are hot from the oven.