Grease a 9” x 132 baking tray.
Mix the apple juice, dried fruit and raisins in a bowl then microwave until warm. Cover and allow to cool a little.
Place all the remaining dough ingredients into the bowl of an electric stand mixer and knead until you have a soft elastic dough.
Add in the fruit mixture including the liquid and mix until combined.
You will have a sticky dough at this point.
Cover the mixing bowl and allow to rise for one hour in a warm place.
Deflate the dough then take a muffin scoop and scoop portions of the dough. Roll into balls then place into the prepared baking tray.
Cover the tray and allow to rise for a further hour.
The buns will be touching each other after this rise.
Preheat the oven to 375f.
Whisk the left over egg white with a tablespoon of milk and rush over the buns.
Bake for around 20 minutes until golden brown.
Remove from the oven and allow to cool in the pan for five minutes before transferring in one piece onto a cooling rack.
Once cooled, pull apart the buns.
Place the icing into a small piping bag and pipe a cross onto each bun.