Make the Dough: In a spacious mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. Add the warm milk, melted butter, and egg, stirring until a soft dough begins to form. Turn the dough out onto a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.

Incorporate the Add-ins: Gently knead in the raisins (or currants) and candied orange peel until evenly distributed.

Let the Dough Rise: Transfer the dough to a greased bowl and cover it with a damp towel. Set it in a warm spot to rise for 1 to 1.5 hours, or until it has doubled in volume.

Shape the Bread: Punch down the dough and divide it into 12-16 equal pieces. Roll each piece into a ball. Arrange the dough balls in a greased 9x13-inch baking dish or similar-sized pan, slightly touching each other.

Second Proof: Cover the pan with a damp cloth and allow the dough to rise for another 30-45 minutes, until it has puffed up and the dough balls are lightly touching each other.

Prepare the Crosses : In a small bowl, mix flour and water to form a thick paste. Transfer the paste to a piping bag or a zip-top bag with a snipped corner, then pipe a cross onto each dough ball.

Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on top.

Apply the Glaze: While the bread is still warm, brush the tops with warm milk for a soft, glossy finish.

Serve: Allow to cool slightly before serving. Tear apart and enjoy warm or at room temperature.