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Make the yeast starter for the dough by mixing the beaten egg with the warm water. Crumble the yeast and add to the water and egg. Add the sugar and flour, cover and keep in a warm (but not hot) place for 30 minutes until the mixture is frothy.
Make the Dough Sieve the flour, salt and spice into a large baking bowl, add the butter and using your fingertips, rub it into the flour until it resembles coarse sand. Make a well in the center and fill with the sugar and lemon zest and the yeast starter mix.
Slowly add the the flour into the center as well and mix quickly using a wooden spoon until a dough is formed, don’t worry if it is lumpy. Remove the dough from the bowl and knead on a floured worktop until you have a smooth, elastic dough (about 10 minutes).
Gently flatten the dough, sprinkle the mixed dried fruit over the surface then reform the dough into a ball and knead until the fruit is evenly incorporated into the dough. Place the dough into a warm, greased bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour.
Place the dough on the worktop and knead again for a few minutes. Shape it back into a ball again, put back into the bowl, cover with a cloth and leave to rise for another 30 minutes.
Place back on the board again and divide into 12 even pieces. Roll them into buns and leave to rest for a few minutes on the work surface covered with a cloth.
Place the buns on a lightly greased baking sheet. Slightly flatten each bun and then cut almost through dough to form a cross.
Grease a large plastic bag and place the tray with the buns in it tying the end together. Leave to rise for 40 minutes.
Meanwhile, heat the oven to 240C/475F/Gas 8. Make a paste for the crosses on the buns with the plain flour and 2 tbsp cold water. Mix until it is soft enough to pipe through a nozzle.
Remove the polythene bag and pipe a cross on each bun. Bake the buns for 8 -12 minutes or until risen and golden. Brush the buns with the jam as soon as they are ready. Cool on a wire rack
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.